Creamy Red Pepper and Brie Soup
A hearty soup that has a decadently rich flavour from the inclusion of melted Brie cheese.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 45 mins
Red Pepper Soup
12 large red peppers
splash of olive oil
1 onion large, chopped
2 cloves garlic, peeled and finely chopped
1 tsp (5 ml) fresh thyme, picked
¼ tsp (2.5 ml) lemon zest
400 g Brie cheese, chopped with rind (try a more mature brie for a stronger taste or add some blue cheese)
⅖ C (100 ml) white wine
3 C (750 ml) chicken or vegetable stock
2 ¼ C (310 ml) cream
freshly ground black pepper
700-900 brie cheese, rind removed
handful fresh basil, sliced chiffonade
fresh bread (ciabatta) or toasted croutes
Red Pepper Soup
Char the peppers under a heated grill, turning them over a couple of times, alternatively roast in a hot oven until soft.
Remove from the heat and place in a plastic bag to sweat, this will loosen the skins. Peel and discard the skins, de-seed and then set flesh aside (juices can be used but they can be bitter).
Add a splash of olive oil to a heated frying pan. Sauté the onions, thyme and garlic lightly until they change colour and then add the peppers.
Add the white wine and then the stock with lemon zest and bring to a simmer. Add the cream and season to taste.
Add the Brie pieces; continue cooking until the cheese melts fully into the soup. Liquidise the soup until fully smooth and strain to remove any lumpy bits.
Remove the rind from the brie and add to the bowl of a stand mixer fitted with the whisk attachment. Whisk for 6-8 minutes until light and pale.
Serve the soup hot with fresh bread, charred croutes or some bread sticks with whipped brie.
Note: If you like a cheesier soup add more brie or a little try using blue cheese instead.