Red Pepper Cream

Preparation info
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By Joyce Molyneux

Published 1990

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  • 1 red pepper, quartered and seeded
  • 2 tablespoons single cream
  • salt
  • freshly ground


Grill the pepper until the skin is blackened and blistered. Place in a plastic bag, seal and leave until cool enough to handle. Skin and purée with the cream. Season to taste with salt and pepper. Spoon on to the soup just before serving.