glittyknittykitty

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January 16, 2008

Potage Crecy with Peppers

Have rather a lot of carrots left over at the moment. This soup is something I'm going to try tonight- Peppadew Peppers are the tiny round preserved peppers you can buy in jars. We always have some hanging around as are slightly hot and nice cut up in salads etc.

Ingredients

2 tbsp olive oil
1 onion, chopped
500g carrots, peeled and sliced
Bouquet garni of 3 sprigs thyme or lemon thyme, 1 sprig tarragon, 2 sprigs parsley and 1 bay leaf, tied together (or whatever herbs you have- I'm just using thyme and a bay leaf)
2 tbsp pudding rice (NB I don't have any pudding rice, so used normal rice)
4 hot or 6 mild Peppadew peppers, roughly chopped
1.5 litres light chicken or vegetable stock
Squeeze of lemon juice

Sweat the onion, carrots and bouquet garni for 10 minutes. Add the rice and peppers and stir well. Add the stock, season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the rice and carrots are tender. Cool slightly, remove the bouquet garni then liquidise. Add a little more stock if the soup is too thick, and stir in a squeeze of lemon juice. Check the seasoning.

When eating, add a swirl of soured cream then top with torn coriander or parsley and sliced Peppadews. Or not, if you don't have any coriander or parsley (which I don't, it being winter, and fresh summer herbs being a thing of extravagance ;) )

Posted by scumkitten at January 16, 2008 10:39 AM