Creamed Capsicum
(Pepper) Soup
One day recently before we moved house we were having a
garage sale. As per usual I have to yap to all the
people who come to the garage sale.
Somehow the
conversation with one lady turned to food. She was
telling me about this lovely green capsicum soup recipe she
had. I had never tasted capsicum soup so of course I
was interested. She said she would bring me the recipe
next time she drove past.
Sure enough, a week or so later, here she was with her
recipe. In the original recipe green capsicums were
used. I changed it to red capsicums as I find them
really sweet. To make the recipe healthier I omitted
the cream too.
The soup was the most divine red colour and absolutely
delicious. I didn't expect capsicums to blend up so well but
they sure did.
It is a lovely creamy soup and would certainly go down
well at a dinner party.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
2 medium sized red capsicums (mild
peppers) seeded and chopped roughly
2 teaspoons oil
1 large onion, chopped
1 clove garlic, chopped
2 tablespoons plain flour
600 ml (1 pint) chicken stock
1 teaspoon chopped fresh herbs or half a teaspoon dried
mixed herbs
salt and pepper
1 teaspoon lemon juice
Method:
Place oil, capsicums, onion and garlic in saucepan and
cook over low heat for about 10 minutes until tender but not
brown. Stir frequently.
Sprinkle in the flour and cook for 2 minutes, stirring
constantly.
Add stock, herbs, salt and pepper and gently return to the boil,
stirring regularly. Cook gently for 20 minutes
Puree the soup in a blender or use your bamix.
Really puree it well so that there are no lumps left at all.
Add lemon juice and check seasonings.
Serves four.
Notes:
If soup is a little lumpy once the stock is added then
don't worry. The blender will remove any remaining
lumps.
Vary the colour of the soup by using green, yellow or
orange capsicums.
Food Facts:
Capsicums are from the nightshade family. They originated
in Central and South America. They come in an amazing array of
colours from bright red, yellows, oranges, purples and greens.
Capsicums can be eaten in their raw form or they can be cooked.
They range from very mild spiciness to extremely hot! Most
species of capsicums contain capsaicin which is the chemical that
causes the hot burning sensation when they are eaten. they are good
sources of vitamin C.
|
