Ingredients (serves 2):
- 10g butter
- 2 red or orange peppers – chopped
- 1/2 onion – chopped
- 2 cloves garlic – minced
- 300ml of chicken stock
- 50ml of double cream
- Salt and freshly ground black pepper to taste
Melt the butter in a pan over a medium heat then add in the peppers, onion and garlic. Saute for 5 to 10 minutes until nice and soft. Pour in the chicken stock, bring to the boil then reduce to a simmer for 30 minutes, stirring occasionally.
Either transfer the soup to a blender or use a hand blender to make a smooth soup base. Return the mixture to the pan and pour in the cream, add the salt and pepper to taste and heat through for a further 5 to 10 minutes.
0 Comments.