Photo credit www.crushmag-online.com
I featured this before, but after doing a shoot with crush I thought I would show it again, because it is so delicious. This time we added some whipped brie.
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 portions (large)
INGREDIENTS
300g -500g Brie cheese, chopped with rind (try a more mature brie for a stronger taste or add some blue cheese)
12 large red peppers
800 ml Chicken or Vegetable stock
100ml white wine
300 ml cream (optional)
1 onion large chopped
2 clove garlic, peeled and finely chopped
¼ tsp Lemon Zest
fresh thyme to taste
olive oil
fresh basil chiffonade to taste
freshly ground black pepper
salt
150g whipped brie
Fresh bread or croutes
METHOD
Char the peppers under a heated grill, turning them over a couple of times. Or roast in hot oven.
Remove and place in a plastic bag to sweat, so that the skins loosen. Peel and discard the skins and pips set flesh aside (Juices can be used but I often find them to be bitter)
Sauté the onions, thyme and garlic lightly in olive oil till they change colour; add the peppers.
Add the white wine and then the stock with lemon zest and bring to a simmer.
Add cream, season to taste and add the Brie pieces; continue cooking until the cheese melts fully into the soup. Liquidize and strain if needed.
Bring back to the boil Add basil
Serve with fresh bread or charred croutes or some bread sticks with whipped brie.
If you like a cheesier soup add more brie or a little blue.
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