Red Pepper Soup

Ingredients

• 1.40 millilitre butter, or margarine
• 2.4 clove garlic, crushed
• 3.1 onion, large; finely chopped
• 4.3 stalk celery, finely chopped
• 5.2 green chillies, small; seeded and chopped
• 6.red peppers, 6–7 large; chopped
• 7.1 potato, peeled and diced
• 8.chicken stock, or vegetable stock; 3½ cups
• 9.3 millilitre sugar, 1 teaspoon
• 10.2 millilitre salt, ½ teaspoon
• 11.cayenne pepper, generous pinch; or a little dried chilli
• 12.125 gram soft cheese with garlic and herbs, full-fat; e.g. Boursin

Method

1. 1.Gently sauté the garlic in the butter. Heat until the aroma is released. Do not burn the garlic.
2. 2.Add the onion and the celery. Soften over high heat, stirring frequently.
3. 3.Add the green chillies, sauté a few minutes.
4. 4.Add the red pepper and potato and cook 2 minutes.
5. 5.Pour in stock, add sugar, salt and cayenne. Reduce heat and simmer until vegetables are tender.
6. 6.Remove from heat, then whisk in soft cheese a little at a time, until it has completely melted.
7. 7.Adjust seasoning if necessary, then process or liquidise until soup is completely smooth.
8. 8.Garnish with shavings of Pecorino or similar cheese. If preferred, serve with croutons.

Notes

• A richly flavoured blended soup. The soft cheese stirred in at the end gives a creamy, slightly tangy body.