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Chilled pepper and mascarpone soup


Preparation : 30 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
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Serves 6 :
4 red peppers (deseeded) 
2 garlic cloves  
1 bouquet garni
800 ml of water 
3 pinches ground ginger 
2 potatoes
1 onion
150 g of mascarpone 
5 tbsp of olive oil 
piment de cayenne, sel 
1Peel the potatoes, onions and peppers.
2Slice the peppers in the midi bowl using the 4-mm slicing disc, then the potatoes and finally the onion. Set aside.
3In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2 minutes.
4Add the peppers and garlic and cook for 10 minutes, stirring regularly.
5Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni. Simmer gently for the amount of time indicated in the table.
6Discard the bouquet garni. Blend the vegetables with the mascarpone and olive oil in the main bowl fitted with the metal blade and the Blendermix. Gradually add the cooking liquid via the feed tube. Season with the Cayenne pepper.
7Allow to chill for at least 3 hours in the fridge.
8Just before serving, sprinkle with mild chilli powder. 

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