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Meme + Red Pepper and Goat's Cheese Soup
This Johari meme thing is addictive.
Also, Red Pepper and Goat's Cheese Soup.
This is such a great soup, really taking the best from the ingredients. I recommend this even for people that's aren't that keen on goat's cheese.
Preparation/cooking time: about an hour.
Serves 4 well.
2 medium onions, finely chopped
1.7 litres/3 pints vegetable stock
75 ml/3 fl oz dry white wine
8 medium red peppers, deseeded and coarsely chopped
1 large cooking apple, cored and coarsely chopped
2 tsp dried basil
salt and black pepper
150-200g (5 oz plus) soft, rindless goats' cheese
Boil the onions in 150 ml/1/4 pint of stock for 1-15 minutes until the stock has evaporated, the onions are browned and are beginning to stick to the bottom of the pan, but don't let them burn. Add the wine, scraping all the brown bits off the bottom of the pan, simmer for 3 minutes, then add the red pepper, apple, basil, salt and pepper and remaining stock and cook, partially covered, for about 30 minutes until the vegetables are tender.
Cool a little, then puree in a liquidiser and pass the soup through a sieve into a clean saucepan (I usually just use a Moulin for this, partly because it liquidises and sieves all at once, but mostly because I like using Moulin. It makes me feel so... cookish). Reheat gently and add the goats' cheese and whisk in to the soup until it's melted.
Taste for seasoning.
Also, Red Pepper and Goat's Cheese Soup.
This is such a great soup, really taking the best from the ingredients. I recommend this even for people that's aren't that keen on goat's cheese.
Preparation/cooking time: about an hour.
Serves 4 well.
2 medium onions, finely chopped
1.7 litres/3 pints vegetable stock
75 ml/3 fl oz dry white wine
8 medium red peppers, deseeded and coarsely chopped
1 large cooking apple, cored and coarsely chopped
2 tsp dried basil
salt and black pepper
150-200g (5 oz plus) soft, rindless goats' cheese
Boil the onions in 150 ml/1/4 pint of stock for 1-15 minutes until the stock has evaporated, the onions are browned and are beginning to stick to the bottom of the pan, but don't let them burn. Add the wine, scraping all the brown bits off the bottom of the pan, simmer for 3 minutes, then add the red pepper, apple, basil, salt and pepper and remaining stock and cook, partially covered, for about 30 minutes until the vegetables are tender.
Cool a little, then puree in a liquidiser and pass the soup through a sieve into a clean saucepan (I usually just use a Moulin for this, partly because it liquidises and sieves all at once, but mostly because I like using Moulin. It makes me feel so... cookish). Reheat gently and add the goats' cheese and whisk in to the soup until it's melted.
Taste for seasoning.
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