This delicious red capsicum soup's chilli twist makes it the perfect winter warmer.

Red Capsicum Soup

This wonderfully warming soup is from my latest book, 'The Cook’s Garden' (NH), and is surprisingly good.  

Serves 6 – 8

3 large red capsicums (approx 750g), seeds removed and chopped
1 – 2 small red chillies, chopped
1 medium onion, peeled
90g butter
2 litres chicken stock
60g butter, extra
60g plain flour
125ml pure cream
Salt and pepper

Fry the capsicums, chillies and onion in 30g butter in a medium saucepan until soft but not coloured.  Add the stock, bring to the boil then simmer for 30 minutes or until the capsicum flavour is prominent in the stock.  Strain the stock, reserving the vegetables.
In a separate saucepan, make the roux: melt the remaining butter, remove from heat and add the flour.  Stir with a wooden spoon until well-combined.  Return pan to the heat and cook over low heat, stirring constantly, until it is an even sandy colour, 1 – 2 minutes.
Add about a quarter of the stock to the roux – do this a little at a time, mixing continuously with the wooden spoon to avoid lumps.  Return to reserved stock, bring to the boil and simmer 30 minutes, stirring occasionally.
Put vegetables in the blender, process until smooth and add to the thickened stock.  Bring back to the boil, add the cream, turn down heat, season to taste and serve hot with a swirl of cream.
Garnish the soup with a dollop of crème fraiche and/or some blanched red capsicum pieces and toasted cumin seeds.

Tip: 1 – 2 teaspoons of ground cumin added along with the onions will add an extra dimension of flavour to the soup.

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