Sweet Pepper Soup, with Chervil Cream
Charlene
This soup is a vibrant colour. Recipe from “Inn on the Twenty” restaurant, Niagara on the Lake.
ingredients
- 1 Tbsp. vegetable oil
- 1 medium onion, diced
- 1 rib celery, chopped
- 1 clove garlic, minced
- 4 red bell peppers, seeded and diced
- 1 Yukon gold potato, peeled and diced
- 1/2 cup white wine
- 4 cups chicken stock
- 1 tsp. chopped fresh thyme
- salt and pepper
- 1/2 cup sour cream
- 2 Tbsp fresh chervil, chopped
directions
- 1
In a medium saucepot, heat oil and saute onion and celery over medium heat until onions are translucent, about 5 minutes. Add garlic and peppers and continue to saute until peppers are just softened.
- 2
Add diced potato, white wine, stock and thyme. Bring to a simmer and cook until potatoes are tender. Puree soup with a hand blender or in a food processor. Strain. Return to heat and season to taste.
- 3
Whisk sour cream until smooth and fold in chervil. To serve, ladle soup into cups and spoon sour cream over top.
notes
Can substitute red with yellow or orange peppers - don't mix the colours! Any mild herb such as basil, or thyme may be substituted with the cream.
Source: Char Wolfe
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