Yellow Capsicum Low-Fat Cream Soup

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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).
2. Run capsicum mixture through a passe-vite (or alternatively use blender) and add stock. Chill until used.
3. Reheat soup. Stir yolk with cream and stir through soup; do not allow to come to a boil! Serve immediately.