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CAPSICUM SOUP
  • 1 large red onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 75 ml extra virgin olive oil
  • 1 kg sweet, ripe red capsicums, remove cores,seeds & membranes
  • 1 litre (4 cups) chicken stock
  • salt and freshly ground black pepper
  • juice of 1/2 lemon
  • 2 chopped bacon rashers
  • sour cream
  • fresh chives
    1. Soften the onion and garlic in olive oil over a low heat. Add the chopped capsicum and cook gently until softened (up to 20 minutes). Puree the caramelised capsicum, onion and garlic in a blender or liquidiser. Add up to four cups of chicken stock, depending on what consistency you want your soup to be. Simmer for about ten minutes, season to taste and add the lemon juice. To make a crispy bacon accompaniment to the soup, chop up a few rashers, put them into a pan, cook until crisp and then drain off remaining fat on kitchen paper. (Tip: you don't need to use extra oil - as the fat comes out of the bacon it will slowly become crispy.) Serve with a sprinkle of chives, a scatter of fried bacon and a dollop of sour cream.

     

     
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