Roast pepper & goats cheese soup
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Ingredients
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
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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