in Soup Recipes

Pepper and shallot soup

updated

Spread the love

Ingredients for 4 servings:

  • 5 shallots, diced
  • 1 garlic clove(s), squeezed
  • 5 red bell peppers, diced
  • 3 tbsp olive oil
  • 1 liter vegetable broth
  • 1 sprig(s) of thyme
  • Salt
  • black pepper
  • 1 tsp sugar
  • Thyme, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the shallots, garlic, and paprika in olive oil until translucent. Deglaze with 100 ml vegetable stock and reduce slightly. Pour in the remaining stock, add the thyme sprig, and simmer for about 15 minutes. Purée the soup with a hand blender and season with salt, pepper, and sugar. Garnish with thyme before serving, if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fennel cream soup

Frankie's spicy Advent cake