Monday, 14 March 2011

Roast pepper & goats cheese soup

3 red bell peppers per person, goat's cheese, passata tomatoes, balsamic vinegar, basil oil, fresh basil leaves, black pepper
Optional - to garnish
Croutons, creme fraiche
1) Core and slice your bell peppers, brush with basil oil and roast in the oven for 20 minutes

2) Puree the peppers, adding 1/4 pint of passata tomatoes and a little water until it has reached the desired consistency

3) Simmer for 20 minutes, adding freshly chopped basil

4) Stir in chunks of goat's cheese and add a teaspoon of balsamic vinegar

5) Serve with croutons and creme fraiche

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