zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Potage Crecy with Peppadew Peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Potage Crecy with Peppadew Peppers

    Potage Crécy is simply a carrot soup. Even if it doesn't instantly bless you with amazing night vision, all those carrots will undoubtedly improve your health one way or another. Carrot soup has long been a firm favourite for me: it tastes good, it's comforting, it's cheap. It is also open to all kinds of other flavours, such as that of Peppadew peppers. If you haven't tasted these little, almost spherical, preserved peppers before, then do so. They're superb with cheese or cold meats, and can also be stuffed with cream cheese and herbs, or fresh crab.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 - 6

    Ingredients

    • 2 tbsp extra virgin olive oil
    • 1 onion, chopped
    • 500g carrots, peeled and sliced
    • Bouquet garni of 3 sprigs thyme or lemon thyme, 1 sprig tarragon, 2 sprigs parsley and 1 bay leaf, tied together
    • 2 tbsp pudding rice
    • 4 hot or 6 mild Peppadew peppers, roughly chopped
    • 1.5 litres light chicken or vegetable stock
    • Squeeze of lemon juice
    • To Serve
    • A little soured cream
    • Coriander or parsley leaves
    • 6 Peppadew peppers, sliced

    Method

    1. Heat the oil in a large pan over a medium-low heat, add the onion, carrots and bouquet garni and sweat, covered, for 10 minutes. Add the rice and peppers and stir well. Add the stock, season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the rice and carrots are tender. Cool slightly, remove the bouquet garni then liquidise. Add a little more stock if the soup is too thick for your taste, and stir in a squeeze of lemon juice. Check the seasoning.
    2. When ready to serve, reheat and ladle into warm bowls. Add a swirl of soured cream then top with torn coriander or parsley and sliced Peppadews.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Tangy Peppadew and sweet carrot work nicely with a glass of dry sherry.

    Comments

    Average user rating

    4 stars

    Glossary