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Roasted Red Pepper & Garlic Soup served with Persillade & Crispy Chorizo

5 October 2020

Cold and rainy outside, warm and cosy inside, perfect weather for soup. Though it’s a shame I had to leave all this warmth and cosiness to do groceries for this recipe!

It’s actually quite a simple recipe, even though I miscalculated how long it would take to roast and peel the red peppers. Normally I just roast 1 red pepper above the gas flame, that’s super quick, but for this recipe I needed 6 so I did it under the grill.

Anyway, long story short, I grilled 6 red peppers for 5 minutes on each side (± 25 minutes in total). Make sure to use a baking sheet as a lot of fluid will come out of the red pepper. For extra flavour I also added a whole head of garlic (unpeeled and cloves separated), half of which I puréed into the soup, the rest I used as a topping.

For extra bite and spiciness I cubed and fried off some chorizo in the soup pan. I kept the oil and used this as a base to fry the onions and tomato paste, after which I added the roasted and peeled red peppers and a liter of vegetable stock.

For extra flavour and popping colour contrast I also made persillade, which is kind of like a french version of pesto: Parsley, olive oil, salt and a squeeze of lemon. Serve with fresh crunchy bread toasted flatbread (store bought or homemade)

Roasted Red Pepper & Garlic Soup served with Persillade & Crispy Chorizo

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Dinner, lunch
By Saffron Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

Ingredients

  • Soup
  • 1 tbsp olive oil
  • 6 red pepper
  • 1 head of garlic
  • 1 onion, chopped
  • 1 liter vegetable stock
  • Pepper & Salt for seasoning
  • 1/2 chorizo sausage, cubed (125g)
  • If not using chorizo: 1 tsp smoked paprika
  • Persillade
  • ⅓ cup finely chopped flat leaf parsley
  • 1 large clove garlic, grated
  • 2 tbsp good quality olive oil
  • Pinch of kosher salt
  • Pinch of freshly cracked black pepper
  • Zest and juice of 1 lemon

Instructions

Roasting the peppers

1

Cover a baking tray with aluminium foil and place a sheet of baking paper on top. A bit io a hassle but you'll thank me later I promise. The peppers will lose a lot of moisture, so this will help to catch it. An alternative would be to use a large oven dish, I just didn't have one big enough for 6 peppers.

2

Place the whole peppers and the garlic cloves (skin on) on the tray and put in the oven at the top third height, turn the grill on high.

3

When the peppers start to blister and turn black, turn the peppers a quarter.

4

If you feel that the garlic is burning, cover them with a bit of aluminium foil.

5

When all 4 sides have been done remove everything from the oven and place the peppers in a large sealable tupperwere or ziploc bag. Be careful, they will be hot!

6

Leave to steam for ± 15 minutes.

7

When garlic has cooled down a bit squeeze them out of their skins, setting a few aside to use as a topping for later.

8

When ready to peel the skin should slide off easily. Remove as much skin as you can and also the stem and seeds on the inside.

The soup

9

Heat 1 tbsp of olive oil in a heavy based soup pot. On medium heat start frying the chorizo until slightly crispy. (if you want to keep it vegan or vegetarian skip this part).

10

Remove from an and set aside, leaving the oil in the pan.

11

Sauté the onion until fragrant and translucent, ± 3 min.

12

For vegetarian/vegan version now is the time to add the smoked paprika.

13

Add the peppers and the garlic and give it a good stir.

14

Add 1 liter of vegetable stock and let simmer for 15 minutes.

15

When time is up, take off the heat and purée with a handmixer until smooth.

16

Taste and season well.

17

While the soup is simmering you can make the persillade. Mix zest, juice, parsley, garlic, olive oil, salt, and pepper together in a bowl.

18

Serve with fresh crunchy bread toasted flatbread (store bought or homemade)

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