This velvety rich red soup is just thing to warm you up on a grey, drizzly day. Be sure to make it while red capsicums (red peppers) are in season. The recipe is from my book, The Cook's Garden (NH).
- Prep Time : 20-25 minutes
- Cook Time : 60 minutes
- Yield : 6 -8
- red capsicums - 3 large red (approx 750g), seeds removed and chopped
- small red chillies - 1 - 2 small, finely chopped
- onion - 1 medium, peeled and chopped
- butter - 90g
- chicken stock - 2 litres
- plain flour - 60g (1/2 cup)
- pouring cream - 125ml (1/2 cup)
- salt and pepper
- red capsicum - 1/2, blanched and cut into strips for garnish
Fry capsicums, chillies and onion in 30 g (1 oz) butter in a medium saucepan until soft but not coloured. Add the stock, bring to a boil, then simmer for about 30 minutes, until the capsicum flavour is prominent through the stock. Strain the stock, reserving the vegetables.
In a separate saucepan, make the roux: melt the remaining butter, remove from heat and add flour. Stir together well, return to heat and cook until it is an even, sandy colour, 1–2 minutes.
Add about a quarter of the stock a little at a time to the roux, mixing continuously with a wooden spoon to avoid lumps. Return to capsicum-flavoured stock, bring to the boil and simmer for 30 minutes, stirring occasionally.
Put reserve vegetables in a blender or food processor and process until smooth, then add to the thickened stock. Bring back to the boil, add the cream, turn down heat, season to taste and serve hot with a swirl of cream and some shaped red capsicum pieces.