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Roasted Red Pepper Soup -V
50 mins
6 servings
TO PRINT RECIPE
Control P
Roasted Red Pepper Soup -V
Introduction
Tasty soup and a great colour with a splash of the Goat’s cheese cream looks stunning.
Oven temperature
N/A
Steps
Remove stalk and seeds from peppers place on grill and put under hot grill until skins well charred.
Place skins in bowl and cover with cling film for at least 20 minutes – remove skins.
In the mean-time fry onions for 10 minutes add chopped garlic for 2 further minutes.
Add skinned peppers, bay leaves, stock and seasoning to onions and simmer for 15 minutes.
Make Goat’s cheese cream by whisking them together until no lumps.
Take out bay leaves and blend, add flavoured cream, if a little thick add more stock and adjust seasoning.
Cooks tips
If possible keep for a day for flavours to improve then reheat, serve, (whisk Goat’s cheese and cream together)
Serve with
croutons or make red pepper and goat’s cheese muffins
Wine pairing
Ingredients
6 Red Peppers
1 onion chopped
Garlic
Bay leaves
Olive Oil
2 cups Stock
60g Goat’s Cheese
125 ml Double cream
Seasoning
Goat’s Cheese Cream
80g Goat’s Cheese
3 tabs Single Cream