3 January 2016

Recipe 24: Red Pepper and Goat's Cheese Soup (Σούπα Με Κόκκινες Πιπεριές Και Τυρί Κατσικίσιου Γάλακτος)

I just love this soup. I repeat, I love this soup!! It's perfect for a cold winter's day and if there's any left it can be used as stock for a pasta sauce. I got it from a book called "New Covent Garden Soup Company's Book Of Soups", a book which I'm sure will turn into my Bible for soups in the next few months.

Ingredients (for 6 people):
2 medium onions, finely chopped
1.7 litres (3 pints) vegetable stock  (click to see a great recipe for it)
75ml dry white wine
8 medium red peppers, deseeded and coarsely chopped
1 large cooking apple, peeled, cored and coarsely chopped
2 tsp dried basil
150gr soft rindless goat's cheese
sat and freshly ground black pepper

to garnish:
half a baguette, cut into 2cm slices
110gr soft rindless goat's cheese

1) Boil the onions in 1/4 pint of vegetable stock for about 10-15 minutes, until the stock has evaporated and the onions have browned and are beginning to stick to the bottom of the pan. Do not burn them.

2) Add the white wine, scraping all the brown bits off the bottom of the pan. Simmer for 3 minutes.

3) Add the red peppers, apple, basil, salt, pepper and the remaining stock. Simmer, partially covered, for about 30 minutes, until the vegetables are tender.

4) Cool a little, then puree in a liquidiser.

5) Return the pan in the heat and reheat gently. Add the goat's cheese and whisk into the soup until it has melted. Taste for seasoning.

6) For the garnish, toast the baguette slices and then spread each slice with the creamy goat's cheese. Finally, grill the slices until the cheese is bubbling and browning.

7) Pop the croutes on top of each bowl of soup and serve.


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