Yummie recipe?
Sweet Pepper Soup
Ingredients
- 4 shallots, finely chopped
- 5 orange peppers, cubed
- 2 tbsp. olive oil
- 250 g tomatoes, cut into pieces
- 2 thyme stalks
- 1 bay leaf
- 6 decilitre of vegetable or chicken stock
- Salt, pepper
- 2 tbsp. crème fraiche, loosely whipped
- 2 tbsp. finely chopped basil or parsley
Description / preparation
Fry the shallots and sweet peppers in the olive oil for 6-8 minutes. Add the tomatoes, thyme, bay leaf and stock and cook everything for approximately 20 minutes on a low fire until the vegetables are soft. Puree the soup, using a sieve if necessary. Season with salt and pepper. Add a dash of crème fraiche to the pepper soup just before serving. Sprinkle with basil. Delicious with mature farmhouse cheese biscuits. Cheese biscuits: Grated cheese will beautifully melt in to crunchy biscuits when heated. For 6-8 biscuits: mix 125 g of grated mature farmhouse cheese with 1 tbsp. of dried thyme leaves. Position several tablespoons full of the cheese mixture on a baking tray covered in greaseproof paper, leaving large spaces in-between, and spread them out to form small circles. Make sure that no gaps are created between the cheeses. Bake the cheese biscuits in a preheated oven at 175°C for 8-12 minutes until they are crunchy and a beautiful golden-yellow. Allow them to cool and remove them from the baking tray with a spatula. Then leave them to cool off on greaseproof paper.
Fry the shallots and sweet peppers in the olive oil for 6-8 minutes. Add the tomatoes, thyme, bay leaf and stock and cook everything for approximately 20 minutes on a low fire until the vegetables are soft. Puree the soup, using a sieve if necessary. Season with salt and pepper. Add a dash of crème fraiche to the pepper soup just before serving. Sprinkle with basil. Delicious with mature farmhouse cheese biscuits. Cheese biscuits: Grated cheese will beautifully melt in to crunchy biscuits when heated. For 6-8 biscuits: mix 125 g of grated mature farmhouse cheese with 1 tbsp. of dried thyme leaves. Position several tablespoons full of the cheese mixture on a baking tray covered in greaseproof paper, leaving large spaces in-between, and spread them out to form small circles. Make sure that no gaps are created between the cheeses. Bake the cheese biscuits in a preheated oven at 175°C for 8-12 minutes until they are crunchy and a beautiful golden-yellow. Allow them to cool and remove them from the baking tray with a spatula. Then leave them to cool off on greaseproof paper.
