Summer squash soup with red pepper puree

1 servings

Ingredients

Quantity Ingredient
1 large Red pepper; (roasted, chopped
; and liquidized)
6 Rashers bacon; smoked
1 Onion; chopped
2 tablespoons Unsalted butter and 2tbsp for finishing
; soup
6 Summer squash; peeled and diced
500 millilitres Chicken or vegetable stock
1 Carrot; diced
50 grams Leeks
50 grams Celery
2 Shredded leaves of tarragon
2 ounces Flour
1 tablespoon Creme fraiche

Directions

PUREE

Gently cook all the sliced and diced vegetables in the butter (without colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add the stock, stir and bring to the boil. Simmer for approximately 45 minutes and skim when necessary. Place into a food processor, use a hand held mixer or pass through a sieve - pushing all the cooked vegetables through.

Return to a clean pan, re-boil and correct the seasoning and consistency.

Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and whirl a little cream and add the pepper puree and 2 shredded leaves of tarragon garnish with julienne of fried bacon.

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Carlton Food Network

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