Sweet Pepper and Ginger Soup

Name: Sweet Pepper and Ginger Soup
Cuisine: United Kingdom
Ingredients: 4 large red peppers, seeded and roughly chopped; 2 large leeks, white parts only, finely sliced; 75 g butter; 4 cm cube of fresh ginger, peeled and grated; 1 tbsp paprika; 1 tbsp caster sugar; 1 tsp salt; juice and grated rind of 1 large orange; 600 ml chicken stock; 600 ml buttermilk or yogurt; 600 ml buttermilk or yogurt; crème fraiche; fresh coriander; grated lemon rind

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This works well either hot or iced. I made it once when I had a cold, not realizing that my taste buds had been nuked and I could taste nothing. I added more and more ginger, more and more salt – my supper guests were restrained in their enthusiasm. My wife told me later it was almost inedible. So make this when you’re healthy.

Ingredients

4 large red peppers, seeded and roughly chopped
2 large leeks, white parts only, finely sliced
75 g

Europe
United Kingdom
London
Soup
Vegetarian
Gluten-free

Method

Cook the peppers and leeks in the butter in a large saucepan for about 15 minutes, over moderate heat. Stir now and again. Add the next 6 ingredients and simmer for 20 minutes. Cool a little. Liquidize and pour though a sieve into a bowl, pressing on the debris in the sieve. Mix in the buttermilk or yogurt.

Float blobs of crème fraiche with lots of chopped fresh coriander and grated lem