This is a summer starter. The topping is easy to whip up and adds something special – simply stir pesto through whipped cream and freeze. Scoop balls of the frozen pesto cream on top of the soup and serve.
- 1 kg sweet yellow peppers
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 3 cups vegetable or chicken stock
- Salt and milled black pepper
- Coriander leaves for garnishing
- For the coriander- chilli pesto ice cream
- 1/2 cups coriander-chilli pesto
- 1/2 cup cream, whipped
Slide the peppers under a hot grill and cook until charred and collapsed. Pack into a brown bag and wrap up until cool enough to handle then skin, discard seeds and chop.
Soften the onion in the oil. Stir in the garlic, then the chopped peppers and a little seasoning. Pour in the stock and simmer for about 20 minutes. Purée and, if necessary, thin down with more stock. Correct seasoning. Chill well.
To make the coriander- chilli ice cream: Use storebought pesto, or pound a good handful of blanched coriander leaves with a chopped chilli or two, garlic and enough olive oil to make a thick paste. Fold the pesto into the whipped cream and freeze.
To serve: Add some tiny balls of the pesto ice cream to plates of the chilled soup. Add a few coriander leaves and a drizzle of olive oil.
If you prefer, or for a change, use basil pesto.