Red Pepper Soup - Hot or Cold |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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There are a few red pepper soups on the Zaar, but I thought I'd post this one because I cook it often and know for sure and certain that it's just as good cold (with yoghurt) as hot (with cream). Ingredients:
4 ounces butter |
4 large red bell peppers, skins on,seeded and chopped |
2 large leeks, roughly chopped |
2 teaspoons ground ginger (or equivalent fresh ginger) |
1 tablespoon sweet paprika |
1 tablespoon caster sugar |
1 teaspoon sea salt |
1 teaspoon fresh ground pepper |
1 large orange, zest of |
1 large orange, juice of |
1 pint strong chicken stock |
1/2 pint yoghurt (for cold soup) or 1/4 pint cream, for hot soup |
Directions:
1. Soften the leeks and peppers in the butter in a large saucepan.
2. Add all the other ingredients except the yoghurt (or cream).
3. Simmer 30 minutes.
4. Cool and puree or blend.
5. Either stir in yoghurt and cool again, or heat and stir in cream.
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