Red Pepper Soup
Ingredients
Method
3 tbsp olive oil
2 onionschopped
2 carrotspeeled and chopped
4 cloves garliccrushed
1 tsp dried thyme
1.50 l chicken stock
500 g roasted red peppers
1 1 potatoroughly diced
¾ cup dry white wine
1 tbsp demerara sugar
¼ tsp sea salt
¼ tsp black pepperfreshly ground
150 g mascarpone cheese
Choose one of the following:
1
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 Minutes.
2
Add the broth, peppers, potato, wine, chilli sauce you've chosen and the sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring now and then, about 30 Minutes.
3
Using a hand blender, purée the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper.
4
Serve the soup into bowls. Dollop a tablespoon of mascarpone in the centre of each bowl and top.