Our Chef's Recipes

Red Pepper Soup

Red Pepper Soup
Serves 8

• 6 sweet red peppers, halved down the length and deseeded
• 2 tabs butter
• 2 large onions, peeled and chopped
• 2 medium carrots, peeled and diced
• 3 cups chicken stock
• 1 cup milk
• 1 tsp salt
• freshly ground pepper
• pinch thyme
• ½ cup sour cream (optional)

Put the red pepper pieces skin side up on a baking sheet and place under a hot grill until the skins have blistered and started to go black. Remove and cover with a T towel for 10 minutes to steam. Rub off the skins and chop peppers coarsely.

Melt the butter in a medium saucepan, add the onions, cover the pan, and cook over a medium-low heat until they are soft and translucent (about 15 minutes). Add carrots, cover, and cook for a further 15 minutes. Add the red peppers and chicken stock and simmer for 20 minutes with the lid on. Remove from heat and add milk*, salt, plenty of pepper and thyme.

Allow to cool a little then puree the soup in a food processor or blender.

To serve, reheat over a low flame, but do not allow to boil. A little sour cream can be added.

*If you are making the soup ahead of time or to freeze, add the milk just before heating to serve.