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.