Red Pepper and Goats Cheese Soup
(from Brulee’s recipe box)
I was searching through cookbooks, looking for something slightly unusual to cook for my up-coming dinner party and this recipe jumped out at me. I have tweaked it slightly but the essence is still there, it is after all a wonderful soup.
I have found that telling people that there is goat’s cheese in this recipe tends to turn them off, however the cheese merely adds a slight flavour compared to the beautiful, creamy texture it leaves. Even people who do not like cheese enjoy this soup, (as long as you don’t tell them what’s in it).
If you are intending on making this soup the day before, leave the cheese out and add it as you are reheating the soup.
Source: RecipeThing user zahor
Prep time: 10 minutes
Cook time: 40 minutes
Serves 4 people
Ingredients
- 1 brown onion, peeled and diced finely
- 4 red peppers, deseeded and diced
- 1 apple, peeled, cored and diced
- 2 tsp basil, finely chopped
- 75ml dry white wine
- 900ml stock (vegetable or bullion)
- 50grams soft, rind-less goat’s cheese
- Salt
- Pepper
Directions
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Fry onions in olive oil until golden brown (but not burnt). Add the wine and continue to stir frequently as the alcohol evaporates, ensuring that nothing is stuck to the pan; this should take about another 2 minutes.
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Add the peppers, apple, basil and stock and boil moderately, partially covered for about 20 minutes or until the vegetables are tender. Take off the heat and puree the soup with a bamix or vitamizer. Pass the pureed soup though a sieve (not too fine as you will end up with a watery soup) and into a clean pot and discard anything that will not go through. Re-heat the soup and add the goat’s cheese, whisking as the cheese melts. Add salt and pepper to taste.
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To garnish use a small leaf of basil or crumble some extra goats cheese on top. This soup is also great with some toasted sourdough.