Potage De Deux Poivrons
Over a year ago
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Ingredients
- 2 Red Peppers
- 2 Yellow peppers
- 200g onions
- 2 cloves garlic
- 200ml vegetable stock
- 20g fennel
- 20ml dry white wine or dry vermouth
- 3 tablespoons olive oi
- salt and pepper
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Red and yellow pepper soup
Method
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1
Keep the different colour peppers separate. Take all the ingredients, roughly chop the fennel, peppers, onion and crush the garlic and divide them into two. Put 1 tablespoon of olive oil in a pan, add the red pepper, one half of the onion, fennel and garlic and sweat off for about 5 minutes. Add 300ml of vegetable stock and 30ml wine and simmer for a further 15 minutes. Adjust the seasoning and process in a blender, strain if necessary. Repeat the above process for the yellow pepper.
Both soups need to be of the same consistency, and therefore may need adjusting, either by reducing or adding extra stock. Once ready, the soups can be poured into bowls to create a variety of different patterns.
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