Green Pepper Soup
Serves 4
Ingredients
2 tablespoons oil
50g / 2 oz. Butter
200g / 8 oz. green peppers, seeds and cones removed, diced
2 onions chopped
38g / 1.5 oz. flour
375 ml. / 0.75 pint home-
See note
salt and pepper
375 ml. / 0.75 pint milk
2 to 3 tablespoons single cream
Makes approc 800g
Method
This is an unusual soup which takes up little room in the freezer as the milk is added after thawing and reheating the soup.
Heat the oil in a saucepan, then add the butter. When it has melted, add the green peppers and onions and cook gently for 5 minutes. Blend in the flour and cook for 1 minute. Gradually stir in the stock and bring to the boil. Season and simmer, covered, for 30 minutes or until the vegetables are soft.
Push the soup through a sieve, or puree in a liquidiser.
To freeze: pour into a rigid container, cool, cover, label and freeze.
To thaw and serve: turn the frozen soup into a saucepan, add 2 tablespoons water and reheat gently, covered, stirring occasionally. When thawed, stir in the milk. Heat through and add the cream just before serving. If serving cold, add extra cream.
Serves 4
David’s Notes:
After making this soup for several years, I have decided that I prefer Vegetable stock to Chicken stock/.
However the choice is yours….
I don’t add the salt and pepper during cooking but when reheating and adding the milk. I liquidise the soup and put it through a nylon strainer. I do not add extra cream as I don’t think it needs it.
To 1 part soup concentrate add 0.5 parts milk.
1 part of finished soup contains 0.319 parts milk
So for 10 parts finished soup use 7 parts concentrate and 3 parts milk