Recipe by Is This Really Necessary
Will go over well at a health-conscious formal dinner, e.g. with croutons. Can be prepared in advance up to and including step 2.
- 3 yellow peppers
- 1 brown shallot
- 2 tablespoons olive oil
- 1 teaspoon thyme
- fresh ground pepper
- 1 garlic clove
- 1 liter vegetable stock
- 1 egg yolk
- 2 tablespoons light cream
Directions See How It's Made
- Clean capsicums; dice. Clean and chop shallot. Mince garlic. Soften capsicum and onion with thyme, pepper, garlic in hot oil on medium heat (circa 15 mins, covered).
- Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock. Chill until used.
- Reheat soup. Stir yolk with cream and stir through soup; do not allow to come to a boil! Serve immediately.