| 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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