Recipes & Ceramics
Ceramics
Recipes
Green Pepper Soup
2 Green peppers, diced with seeds removed
1 large onion, finely chopped
1 small stick of celery, chopped
2 medium white potatoes, peeled and cut into chunks
1 tablespoon rapeseed oil
200ml vegetable stock
400ml semi-skimmed milk
Small handful of parsley, finely chopped, to garnish
Double cream to garnish
Method
Heat the oil in a deep pan and add the onion. Soften gently, stirring until transparent. Add the celery and soften over a low heat for several minutes, stirring regularly. Add the green pepper and soften for one minute, then add the potato and the stock, stir well and bring to a gentle simmer. After 15 minutes, check that the green peppers are soft and remove the pan from the heat. Liquidise all ingredients, then add seasoning to taste. To serve, drizzle a fine circle of cream on top of the soup and sprinkle with parsley, before taking to the table .