Aromatic Red Pepper Bisque
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the soup
- 2 Tbsps olive oil
- 4 cloves garlic cloves (minced)
- 1 cup tomato passata
- 3 cups vegetable stock
- 1 tsp caster sugar
- 4 red peppers (seeded and chopped)
- 2 Vine Tomatoes (blanched, seeded and chopped)
- salt
- peppers
- 1 Tbsp Chives (finely chopped)
- 6 finely chopped garlic cloves (to garnish)
- Chives (to garnish)
Preparation steps
1.
For the soup, heat the olive oil in a large, heavy-based saucepan over a moderate heat. Saute the red pepper, minced garlic and tomato for 3-4 minutes, stirring occasionally.
2.
Add the passata, sugar and vegetable stock, bring to the boil, then reduce to a simmer. Simmer for 10-15 minutes until thickened.
3.
Remove the soup from the heat when ready and puree using a stick blender until smooth. Pass through a sieve into a clean saucepan. Adjust the seasoning as necessary and keep warm over a very low heat.
4.
When ready to serve, heat the olive for the croutons in a large frying pan over a moderate heat.
5.
Saute the cubed bread for 2-3 minutes, tossing occasionally, until golden brown all over. Remove from the heat and season well.
6.
Ladle the soup into serving bowls and scatter a few croutons on the surface. Garnish with chopped chives, garlic cloves and a few chive stalks before serving.
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