Author Jean Morrison
Creamed Capsicum (Pepper) Soup
One day 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.
Cooking time: 35 minutes
Quantity: Serves 4
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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
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.
If your 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.
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.
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