Capsicum soup with olive cornbread

Posted by adm On September - 4 - 2011

How to cook Capsicum soup with olive cornbread


  • 1 tbs olive oil
  • 2 red onions, halved, finely shredded
  • 2 garlic cloves, humiliated
  • 4 (some 1.4kg) red capsicums, halved, deseeded, coarsely shredded
  • 1 x 400g can diced tomatoes with basil
  • 1.25L (5 cups) chicken or vegetable strain
  • 250ml (1 cup) thickened skim
  • Saltiness & freshly ground black peppercorn
  • 1/4 cup finely chopped fresh schnittlaugh
  • Olive cornbread

  • 170g (1 cup) coarse polenta (cornmeal)
  • 150g (1 cup) self-raising flour
  • Pinch of saltiness
  • 250ml (1 cup) milk
  • 100g butter, liquid
  • 1 egg, lightly whisked
  • 80g (1 cup) coarsely grated cheddar
  • 85g (1/2 cup) drained stuffed green olives, thinly sliced

How to:

  • Preheat oven to 180°C. Heat the oil in a large saucepan over high hotness. Add the onion and garlic and prepare, stirring, for 3 minutes or until subdued. Add capsicum and ready, stirring, for 5 transactions.

  • Add the tomato and stock and bring to the roil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 20 minutes or until capsicum softens.

  • Place one-third of capsicum mixture in the jug of a blender and blend until polish. Transfer to a clean saucepan. Repetition, in 2 more batches, with the remaining capsicum assortment. Add the cream and stir over low heat until hot. Taste and season with salt and peppercorn.

  • Lag, to make the olive cornbread, combine polenta, flour and salt in a large trough. Add the milk, melted butter and egg, and stir until combined. Stir in cheddar. Spoon mixture among eighter 250ml (1-cup) capacity non-stick mini loaf pans and smooth the rise. Top with olives. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out strip. Turn onto a wire rack to cool slightly.

  • Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.

  • Prepare time:15 min.

    Cooking time:30 min.

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