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Recipe : ** Red Bell Pepper Soup With Goat Cheese

Red Bell Pepper Soup With Goat Cheese
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
the soup may be spiced up with a few drops of Tabasco sauce.
 

Categories

Recipe's Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, peeled, coarsely sliced
  • 1 clove garlic, peeled, crushed
  • ½ tablespoons dehydrated chicken stock
  • coarse salt, to taste
  • freshly ground white pepper, to taste
  • 2 tablespoons finely minced fresh chives
  • 2 tablespoons finely minced fresh basil
  • fine salt, to taste
  • 400 g red bell peppers, cored, 1.5" squares
  • 250 g tomatoes, seeded and diced
  • 130 g fresh goat cheese
  • 600 ml water

  • Recipe preparation steps

  • 1
    Heat the olive oil in a saucepan over medium heat. Add the peppers and the onions. Fry for about 5 minutes until they start to brown and soften. Add tomatoes and garlic and cook for an additional 5 minutes.
  • 2
    Add the water, chicken stock, coarse salt, and pepper. Bring to a boil, reduce heat to simmer, cover, and cook for about 20 minutes.
  • 3
    In the meantime, mash the goat cheese, chives, and basil in a bowl until mixed. Divide the mixture into 12 portions and roll each into a small ball. Refrigerate until needed.
  • 4
    When the soup is cooked, puree it in a blender and strain.
  • 5
    Reheat soup if necessary. Salt to taste. Divide soup among serving bowls. Place 3 cheese balls in each bowl.
  • Ready !



 

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