Sunday, August 22, 2010

roasted pepper and potato soup

having hot soup for iftar is really satisfying! keeps your body warm and it makes you feel good too..yesterday, i tried this out and it turned out marvellous...i got this recipe from chef zam while attending an event last i modified a bit to suit my taste...

2 potatoes, diced and boiled till tender
1 onion, diced
2 red pepper
500ml chicken stock
60 ml fresh milk ( i used low fat milk)
salt and pepper to taste
2 bay leaves
1 tbsp butter + some olive oil
some fresh parsley, chopped

  • preheat the oven to 200 degrees celcius, roast the pepper for about 10-15 min with a little bit of olive oil, salt and pepper
  • cool the pepper in a zipper lock bag. once cooled, puree the pepper and set aside
  • heat butter and olive oil in a pot. add in the potato and onion, fry till fragrant and the ingredients are coated with butter for about 5 min. add a dash of ground blackpepper and salt to it
  • in another pot bring the chicken stock to boil, add the stock to the potato. add in bay leaves and let simmer for 15 min
  • add in milk, season with salt and pepper
  • remove the bay leaf. puree half of the soup and return the pureed soup to the pot
  • add in the pureed roasted pepper to the pot and mix well
  • garnish with the chopped parsley

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