With winter we need comfort and this soup gives comfort and richness needed to warm the soul, enjoy with a crusty sour dough bread.

This soup is one my all time favourite soups, I must confess that I am not a fan of raw red peppers but roasted and peeled seasoned with just salt and pepper is just amazing. Add some Le petit France Brie from Howick, in the KZN Midlands. I would suggest buying extra to ensure that you have some left for the soup.

A couple of years ago I worked at the Hyatt and had to make this soup for the first time, I under estimated the amount of peppers needed and making this soup for 200 people…it is not funny. Peeling roasted red peppers can turn into a tedious long task, but peeling 6 peppers  is easy stuff. For something extra add a some sun-dried tomatoes which gives it a nice lift.

Yield: 4

INGREDIENTS

250 g Brie cheese, chopped (try a more mature brie for a stronger taste
6 large red peppers
400 ml vegetable stock
150 ml cream (optional)
½ onion chopped
1 clove garlic, peeled and finely chopped
fresh basil to taste
fresh thyme to taste
olive oil
freshly ground black pepper
salt
METHOD

Char the peppers under a heated grill, turning them over a couple of times.
Remove and place in a plastic bag to sweat, so that the skins loosen. Peel and discard the skins and pips; keep the flesh and juices.
Sauté the onions , thyme and garlic lightly in olive oil till they change colour; add the peppers.
Add the vegetable stock and bring to the boil add basil.
Liquidize and bring back to the boil.
Add cream, season to taste and add the Brie pieces; continue cooking until the cheese melts fully into the soup. (the outer crust can be left on)
Strain the soup and serve with fresh bread or bread sticks.
For a stronger flavour, add a little blue cheese.

 

 

 

 

 

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