A quick, tasty and easy soup that can be served chilled or hot as a starter.
Preparation: 30 minutes
Cooking time : 50 Minutes
4 large red peppers
1 finely chopped onion
1 finely chopped shallot
2 cloves of finely chopped garlic
50g plain flour
50g unsalted butter
1 litre chicken stock (can be made from stock cubes)
3 tablespoons of crème fraîche
1 tablespoon concentrated tomato purée
1 tablespoon paprika (smoked paprika or sweet paprika)
3 or 4 drops of Tabasco (to taste)
1/2 teaspoon fresh or dried thyme
4 chopped basil leaves (1/2 tsp. of dried basil can be used)
1 tsp oregano
1 tsp chopped rosemary
Freshly ground black pepper
Salt to taste
Heat the butter in a large, heavy-based saucepan sweat, gently sweat, but do not brown or burn the onion and shallot then add the garlic and paprika.
Preheat the oven to the maximum setting, wash and dry the red peppers, cut them in two, remove the seeds and stalk – put them skin side up in an oven dish and cook until the skin is blackened and blistered (10 to 20 minutes). Remove from oven and when warm, peel and chop, add to the onion and shallots, season and add the chopped herbs, cover and cook on a low heat for 20 minutes.
After 20 minutes, add the flour to the pan and stir well to avoid lumps, cooking for a further 3 minutes.
Heat the stock and gradually add to the pan stirring well to avoid lumps, add the tomato purée and simmer for 20 minutes.
Leave to cool slightly then blitz in a liquidizer.
If you are going to serve the soup cold, leave to cool before putting in the fridge for 4 hours minimum – just before serving, swirl the crème fraîche into the soup and sprinkle with chopped fresh basil.
If you wish to serve the soup hot, return to the pan and gently heat but do not boil, add the crème fraîche just before serving, sprinkle with chopped fresh basil.
Enjoy with crusty bread or fresh croûtons.