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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Coxon’s kit, Coxon2 1 servings

INGREDIENTS

1 lg Red pepper; (roasted, chopped
; and liquidized)
6 Rashers bacon; smoked
1 Onion; chopped
2 tb Unsalted butter and 2tbsp for finishing
; soup
6 Summer squash; peeled and diced
500 ml Chicken or vegetable stock
1 Carrot; diced
50 g Leeks
50 g Celery
2 Shredded leaves of tarragon
2 oz Flour
1 tb Creme fraiche

INSTRUCTIONS

PUREE
Gently cook all the sliced and diced vegetables in the butter (without
colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add
the stock, stir and bring to the boil. Simmer for approximately 45 minutes
and skim when necessary. Place into a food processor, use a hand held mixer
or pass through a sieve - pushing all the cooked vegetables through.
Return to a clean pan, re-boil and correct the seasoning and consistency.
Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and
whirl a little cream and add the pepper puree and 2 shredded leaves of
tarragon garnish with julienne of fried bacon.
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