Kristen in London » Blog Archive » Creamy Red Pepper Soup

Creamy Red Pepper Soup

(serves 4)

3 tbsps butter
6 red peppers, cut up roughly
1 white onion, quartered
4 cloves garlic, cut up roughly
a good dollop Marsala or brandy
chicken stock to cover vegetables
2 tsps dried thyme, or 1 tbsp fresh thyme leaves
1/2 cup single cream or creme fraiche

Melt butter in a heavy saucepan and saute peppers, onion and garlic until slightly softened. Add Marsala and simmer high till alcohol is reduced by half. Add chicken stock to cover vegetables, and sprinkle in thyme. Simmer high until red peppers are soft, perhaps 20 minutes. Blend with a hand blender, then push through a sieve into a clean pan. When ready to serve, heat again and whisk in cream.

Print This Post

One Response to “Creamy Red Pepper Soup”

Karen:

Kristen, this was delicious! I will be making this again soon.

September 29th, 2011 at 9:47 pm

Leave a Reply:

About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
Blog Archive
- 2013 (9)
- 2012 (28)
  - December (2)
  - November (1)
  - October (2)
  - September (1)
  - August (5)
  - July (5)
  - June (2)
  - May (1)
  - April (3)
  - March (1)
  - February (1)
  - January (4)
- 2011 (52)
  - December (2)
  - November (3)
  - October (3)
  - September (4)
  - August (8)
  - July (4)
  - June (4)
  - May (8)
  - April (3)
  - March (4)
  - February (2)
  - January (7)
- 2010 (74)
  - December (6)
  - November (6)
  - October (6)
  - September (6)
  - August (8)
  - July (9)
  - June (5)
  - May (5)
  - April (5)
  - March (5)
  - February (7)
  - January (6)
- 2009 (109)
- 2008 (123)
- 2007 (170)
- 2006 (166)
- 2005 (1)
  - December (1)

Email Kristen

Your Name*

Your Email*

Subject

Your Message*

*these fields are required

Categories
- Desserts (37)
- dips (6)
- dressings (8)
- Main Courses (282)
  - Beef (24)
  - Fish (31)
  - Lamb (19)
  - Pasta (27)
  - Pizza (1)
  - Pork (25)
  - Poultry (73)
    Chicken (51)
    
    Cornish Game Hens (2)
    
    Duck (5)
  - Shellfish (36)
- pastry (2)
- Salads (58)
- Sandwiches (2)
- Sauces (29)
- Side Dishes (94)
  - Carbs (30)
  - Vegetables (40)
- Snacks (8)
- Soups (39)
- Starters (6)
Subscribe to Posts

Email:
Random Recipe

Scallop Cobb Salad

(serves 2 as main dish, 4 as light starter)

1 tbsp sunflower oil (or other rather tasteless oil)
1 kilo scallops, cleaned of muscle and dried
8 ounces pancetta cubes
3 cloves garlic, minced
1/2 lb new potatoes, steamed in their skins and quartered
handful flat-leaf parsley, chopped
handful chives, chopped
3 beetroot, roasted, peeled and diced
1/2 cup goat cheese, crumbled
2 cups rocket
sea salt and fresh ground pepper
olive oil to drizzle
1 lemon, quartered

So just like the old Cobb Salad, only not with any of the same ingredients. Heat the oil in a heavy frying pan and sear the scallops for two minutes on the first side, getting a good color, then turn over and do the same to the other side for perhaps a minute. Do NOT overcook. Turn out onto paper towel to drain.

In same frying pan, where there will still be oil, fry the pancetta gently till well browned. Set aside. Fry garlic gently in the pancetta fat, then add steamed potatoes and parsley and chives. Toss well for a moment, then take off heat.

Now: assembly job. On a long, wide platter, place the scallops,…
read the rest of this recipe

Creamy Red Pep­per Soup

One Response to “Creamy Red Pep­per Soup”

Leave a Reply:

About Kris­ten

Blog Archive

Email Kris­ten

Cat­e­gories

Subscribe to Posts

Random Recipe

Scal­lop Cobb Salad

Creamy Red Pepper Soup

One Response to “Creamy Red Pepper Soup”

About Kristen

Email Kristen

Categories

Scallop Cobb Salad