Trio of Capsicum Soup in 1 Bowl
1 red pepper
1 green pepper
1 yellow pepper
1 medium onion onion
1 small garlic clove
500 ml of chicken/vegetable stock
1 sliced fennel bulb
Splash of Pernod
3tbs good olive oil & chilli oil for garnish
Deseed and roughly chop the capsicums [peppers]. Roughly chop 1/3 of the onion, fennel and garlic. Sweat off in 1tbs of olive oil for about 5 to 10 minutes
Add 1/3 of the stock and simmer a further 10 minutes. [see photo] When cooked place in blender for about 1 minute. Only use half of the liquid in each pan to the blender with the vegetables, and add liquid to reach even consistency. Then add 1/3 of the Pernod.
Repeat the above process for the green and yellow peppers. All the soups need to be of the same consistency.
To serve place a 2½in metal ring or scone cutter into centre of bowl and fill with one of the soups. Then pour the other two soups - simultaneously - between the ring and rim of the soup plate. Remove the ring.
Finally add a couple of drops of chilli oil and serve with home made dinner rolls. [see recipe in previous blog]