John Myers
Contents
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Ingredients
- 4 Red pepper
- 1 Yellow pepper
- 2 Shallots, peeled, diced
- 1 Garlic clove peeled, chopped
- 1 tbsp Native olive oil
- 1 tsp Sugar
- 600 ml Hot vegetable broth
- 100 ml Cream
- For the croutons
- 4 Thick slices of ciabatta
- 3 tbsp Native olive oil
- 3 Clove of garlic, peeled, chopped
- Salt and freshly ground black pepper
Instructions
- Wash the peppers, quarter, core and cut into coarse pieces. Heat the olive oil in a large saucepan. Sweat shallots and garlic in it over medium heat, then add the peppers and fry for about 5 minutes. Add sugar and caramelize a little, Then deglaze with the stock, cover and let simmer for 10 minutes over medium heat.
- In the meantime, prepare the croutons. Dice the ciabatta slices. Heat the olive oil in a frying pan and fry the croutons on all sides until they are golden brown and crispy. When they start to get crispy, add the finely chopped garlic and fry briefly. Take the pan off the stove.
- Puree the soup with a hand blender, pour through a fine sieve into another saucepan, stir in the sautées and season with salt and pepper.
- Divide the soup between 4 deep plates and sprinkle the garlic croutons
- Tip 5: A great alternative is one with only yellow peppers - it has a very fine taste. Instead of the croutons, I recommend fried scampi as a companion.
Nutrition
Serving: 100gCalories: 312kcalCarbohydrates: 12gProtein: 2.1gFat: 28.8g
