Monday 5th October '09

Roasted Capsicum Soup


  • 3 capsicums (red or orange)
  • 3 cloves garlic, unpeeled
  • 1 Tbpn olive oil
  • 1/2 brown onion, roughly chopped
  • 1 tspn sweet paprika
  • 3 cups chicken stock
  • 150mL cream

    1. Deseed, quarter and roast the capsicums skin side up with the garlic in the oven at 180C until the skin begins to brown and blister.

    2. Remove the capsicums from the oven, cover for about five minutes and then peel the skins. Roughly chop capsicum and garlic.

    3. In a pot, sautee the onion in the olive oil.
    4. Add the sweet paprika, capsicum and garlic. Cook for a few minutes.
    5. Add the stock and bring to the boil.
    6. Simmer for 10-15 minutes on low heat.
    7. Blend the soup into a puree.
    8. Reheat the soup and add the cream before serving.

    Serve with crusty buttered bread!

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