Ingredients
3 - 4 red peppers
100 g full fat Feta cheese or half fat greek salad cheese
1 small onion
3-4 cloves of garlic
1 small onion
3-4 cloves of garlic
1/2 tsp paprika
olive oil
tomatoes pomodorino (or similar mediterranean variety tomatoes or use tomato puree! )
tomatoes pomodorino (or similar mediterranean variety tomatoes or use tomato puree! )
2 tablespoons of creme fraiche
50ml single cream (or double cream if you're feeling indulgent -go onnn!)
50ml single cream (or double cream if you're feeling indulgent -go onnn!)
A pinch of salt
freshly grated black pepper
freshly grated black pepper
Pre-heat oven to 200 degrees Celsius (or equiv. Gas mark 6-7)
Method
After pre heating oven.
1. Wash the red peppers.
2. Cut lengthways in large chunky pieces, remove seeds, drizzle with olive oil and season with sea salt and freshly grated pepper. The tomatoes, a few cloves of garlic can also be roasted with these.
Put in the oven and roast for 20- 40 mins depending on your oven until the edges start to get blackened and peppers get wrinkled.
And Close up!
The one thing I cannot replicate online is the wonderful aroma that fills the kitchen when the peppers are roasting....
3. Next, slice onion finely and fry in small amount of olive oil (2-5 minutes), then add 3 cloves crushed garlic, continue to fry for further 2 minutes.
4. Add the roasted vegetables to the pan, you can remove any skin from the tomatoes beforehand if possible, and then add a little paprika, salt, stir for about a minute.
5. Add the stock 750ml stock to the pan. You can throw in a chopped carrot at these stage if you have any spare, I did! The beauty of making a soup is you can bung anything else in the pan, so everything gets used up.
This is how it looks at this stage:
6. Let this cook on slow heat for at least 20 minutes, then crumble in the feta cheese, start with small amounts, maybe use 50g if you watching fat content etc and increase if you cannot taste it or you can get half fat greek salad cheese. The feta cheese can actually be put in at the next stage also after blending and you can gently let soup simmer.
7. Then use a blender and smoothen,you may wish to remove any tomato seeds by sieving, but I didn't bother! Add more water if too thick, check seasoning, add creme fraiche and/or cream to serve, and there you have it!
4. Add the roasted vegetables to the pan, you can remove any skin from the tomatoes beforehand if possible, and then add a little paprika, salt, stir for about a minute.
5. Add the stock 750ml stock to the pan. You can throw in a chopped carrot at these stage if you have any spare, I did! The beauty of making a soup is you can bung anything else in the pan, so everything gets used up.
This is how it looks at this stage:
6. Let this cook on slow heat for at least 20 minutes, then crumble in the feta cheese, start with small amounts, maybe use 50g if you watching fat content etc and increase if you cannot taste it or you can get half fat greek salad cheese. The feta cheese can actually be put in at the next stage also after blending and you can gently let soup simmer.
7. Then use a blender and smoothen,you may wish to remove any tomato seeds by sieving, but I didn't bother! Add more water if too thick, check seasoning, add creme fraiche and/or cream to serve, and there you have it!
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