Roasted Red Pepper Soup with Feta & Pignolia Nuts
Yield: 2
Ingredients
- 3 red capsicum
- 1 clove garlic, in its skin rubbed with olive oil
- 2 small shallots, in their skin rubbed with olive oil
- 3 tbsp olive oil
- 1 medium-sized potato peeled and cubed
- 2-3 cups chicken broth
- 1 tsp sea salt
- 2 tbsp soft feta
- 2 tbsp pignolia nuts
Instructions
- Place red capsicum, shallots and garlic for roasting directly under a high-heat broiler. The garlic and shallots should be soft and ready within the first 10 minutes, remove from the oven, cool and squeeze the flesh out of the skins and set aside.
- Rotate the peppers for a total of 20 minutes as they blacken and char; when roasting is complete, remove and place in a brown paper bag for 10 minutes. This will help the skin slide off easily.
- Remove the skin and seeds and set capsicum aside, reserve the juices.
- Place a heavy-bottomed pan on medium heat and add 3 tbsp of olive oil.
- Add the roasted garlic, shallots and potatoes and sauté till potatoes turn golden.
- Deglaze the pan with chicken stock and add salt, capsicum and reserved juices.
- Cover and let simmer for 20 minutes, till potatoes are soft.
- Transfer to a food mill (or blender) and purée and pour back into pan.
- Simmer on a very low heat, and add water (approximately 1 cup)- create a consistency you like. Season to taste with salt.
- Decant into bowls and serve with a dollop of feta cheese, a scattering of pignolia nuts and a ribbon of olive oil, alongside some crusty bread. Swirl the feta in with your spoon before you dive in.