PEPPER SOUP

Ingredients

5 greenhouse sweet red bell peppers, large dice
3 greenhouse Roma tomatoes, large dice
3/4 cup onion, diced
1 cup carrot, peeled and diced
2 cups celery, coarsely cut
1/2 fennel bulb, large dice
1 clove garlic, chopped
2 tbsp fresh thyme leaves, chopped
1 tsp fresh ginger, rough chopped
3 cups home made or purchased chicken stock
2 tbsp extra virgin olive oil
1 tsp tomato paste
Salt and ground black pepper to taste
Dill sprigs for garnish

Preparation

Measure and line up all ingredients. Select a soup pot and add olive oil, heat to hot. Add onion and garlic and sauté for about two minutes. Add celery, ginger and thyme and cook for two minutes. Add the red peppers and salt and let it cook for four to five minutes or until the peppers start to soften. Add tomatoes and cook until the tomatoes start to release some juices. Add the chicken stock and the tomato paste and simmer for about 40 minutes. When ready, blend with a hand blender or carefully in a food processor. Serve hot with a dollop of sour cream and chopped dill.

(Recipe is provided by BC Hot House Foods Inc.)

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