TRI COLOR BELL PEPPER SOUP
January 25, 2019 04:59 PM
NEW DELHI,25.01.19-Thyme flavored puree soup of red, green and yellow bell peppers presented in the same soup plate
Portion -2
S.No.
|
Ingredients
|
Qty.
|
Unit
|
1
|
Green Pepper
|
0.075
|
Gm
|
1
|
Yellow Pepper
|
0.075
|
Gm
|
2
|
Red Pepper
|
0.075
|
Gm
|
3
|
Onion
|
0.030
|
Gm
|
4
|
Garlic
|
0.025
|
Gm
|
5
|
Leek
|
0.025
|
Gm
|
6
|
Celery
|
0.025
|
Gm
|
7
|
Olive Oil
|
0.050
|
ML
|
8
|
Thyme
|
0.005
|
Gm
|
9
|
Fennel Sprigs
|
0.005
|
Gm
|
10
|
Salt
|
0.005
|
Gm
|
11
|
Black Pepper
|
0.005
|
Gm
|
12
|
Thick Cream
|
0.100
|
Ml
|
13
|
Water
|
0.350
|
Ml
|
Method:
- Reserve 10 gms each of bell peppers and cut it into juliennes. Roast the reserve peppers separately in the oven till cooked.
- Take olive oil in a pan and sauté chopped onion, garlic, leek and celery till translucent.
- Divide the mixture in three sauté pans equally and add the yellow, green and red bell peppers separately in it. Sauté well and add water and let it boil.
- Reduce the flame and simmer till reduced to half. Add thyme to each of the pans and take out of the flame.
- Puree all three mixtures separately in a food processor and strain.
- Return both the purees in three different sauté pans. Add water if required and adjust seasoning.
- Pour both the soups in a soup dish in equal motion with three ladles till ¾th filled. Twist the plate to give the desired design and garnish the soup with glazed pepper juliennes and fennel frond.
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