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ROASTED PEPPER AND SHALLOT SALMON SOUP

Prep Time 10 minutes - Total Time 45 minutes - Serves 3


A big bowl of soup on a cold day is one of life's simple pleasures. Always seems to taste better when it’s raining.


And this soup is soooooo easy to make and tastes soooooo good perfect for a cosy lunch.

Ingredients

  • 5 red peppers, roughly chopped.

  • 5 banana shallots, cut in half lengthwise.

  • A few sprigs of fresh thyme, leaves stripped.

  • 1 knob of butter, optional.

  • 500ml of chicken stock.

  • 100g of cooked salmon fillets, I used hot smoked peppered salmon.

Method

  1. Into a roasting dish add the peppers, shallots and thyme. Coat in a drizzle of oil, season and mix everything together. Pop into a preheated oven set at 180° for 30 minutes or till tender.

  2. Once out of the oven add the veg to a saucepan along with the butter if using, and the stock then using a handheld blender whizz till smooth. Check for seasoning, and adjust accordingly.

  3. Pour the soup into bowls then flake the salmon and divide over the soups. Drizzle with a little extra virgin Olive Oil and a few extra thyme leaves. I also added some chilli flakes, because I need that heat and also some chopped chives.

 

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