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Categories:
butter red bell peppers leeks ground ginger sweet paprika caster sugar salt fresh ground pepper orange orange chicken yoghurt
Viewed: 4 - Published at: 9 years agoIngredients
- 4 ounces butter
- 4 large red bell peppers, skins on,seeded and chopped
- 2 large leeks, roughly chopped
- 2 teaspoons ground ginger (or equivalent fresh ginger)
- 1 tablespoon sweet paprika
- 1 tablespoon caster sugar
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1 large orange, zest of
- 1 large orange, juice of
- 1 pint strong chicken stock
- 12 pint yoghurt (for cold soup) or 14 pint cream, for hot soup
Method
- Soften the leeks and peppers in the butter in a large saucepan.
- Add all the other ingredients except the yoghurt (or cream).
- Simmer 30 minutes.
- Cool and puree or blend.
- Either stir in yoghurt and cool again, or heat and stir in cream.
