Roast pepper and tomato bisque with almonds and seeded sourdough

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Peppers
Couple
4
Family
6
Tomatoes
Couple
7
Family
10
Shallot
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
4 cloves
Thyme
Couple
all
Family
all
Cashew cream and GDT stock
Couple
1 pottle
Family
1 pottle
Water
Couple
2 to 3 cups
Family
3 to 5 cups
Almond slivers
Couple
1 packet
Family
1 packet
Bellbird sourdough bread
Couple
1 loaf
Family
1 loaf

Bisque is a French style soup that’s thick and rich. Roasting the vegetables develops the depth of flavour. Add a little of the water to start with, then add more as needed while you blend.

 

Instructions

1

Preheat oven to 220 degrees Celsius.

Roast peppers dry until skin is blackened all over (about 15 minutes). Remove and put into a bowl, cover with a plate (or cling wrap). Allow to cool. This will make it easy to remove the skin.

2

At the same time, roast the tomatoes. Cut the tomatoes in half and place on a baking tray.

Remove the thyme leaves from the stalk and roughly chop. Sprinkle over tomatoes.

Season with salt and pepper and drizzle with olive oil, roast for 15 minutes.

3

Peel and slice the shallots and garlic. Saute the shallot in a medium pot for 2 minutes with a little oil. Add the garlic and cook for another minute.

4

Add the roasted tomatoes to the pot and smash up with a wooden spoon. Add water and a pinch of salt.

Peel the peppers and remove the seeds. If possible, don’t run under water as this will wash away the smoky flavour. Dice and add to the soup along with a bit of the water.

5

Allow soup to simmer for 10 minutes, then add the cashew cream right before blending.

Blend in batches until very smooth, adding more water, if necessary. Season well, taste and season more, if needed.

 

6

Serve topped with almonds and fresh bread on the side.



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