Creamy Red Pepper Soup
Creamy Red Pepper Soup
(serves 4)
2 tbsps butter
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
4 red bell peppers, roughly chopped
2 sprigs thyme, leave only
long splash Marsala or Madeira wine
3 cups/700 ml vegetable or chicken stock
1/2 ‑3/4 cups cream, depending on how creamy you like it
sea salt and black pepper to taste
Melt the butter in a heavy saucepan and throw in garlic, shallots, peppers and thyme. Saute till just not raw. Add Marsala and turn up heat to burn off alcohol for 30 seconds or so. Add chicken stock and simmer until peppers are cooked, about 25 minutes. Whizz with a hand blender and put through a sieve to catch pepper skins and thyme stems. Add cream to soup and season.
