Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 56

4 red peppers

1 large fennel bulb, trimmed (fronds reserved if intact)

1 large potato, peeled

2 tbsp olive oil, plus extra to drizzle

1 tsp fennel seeds

11/2 tsp caster sugar

sea salt and black pepper

splash of Pernod (optional)

500ml chicken or vegetable stock (see page 243)

75ml soured cream (or double cream)

few dill sprigs (optional), to garnish

This is another fantastic soup for the summer, which you can serve either hot or chilled as you prefer. Roasting the peppers intensifies their flavour but if you are short of time, use a jar or two of ready roasted peppers—available from most supermarkets.

Heat the grill to its highest setting. Quarter the peppers lengthways and remove the seeds. Arrange on a sturdy baking sheet, skin side up, and place under the hot grill for about 5 minutes, until the skins char and blacken. Tip the pepper pieces into a bowl, immediately cover with cling film and leave them to steam for a few minutes; this helps to lift the skins.

Meanwhile, dice the fennel and potato. Heat the olive oil in a wide, heavy-based pan and sauté the fennel for 3-4 minutes until it begins to colour. Add the potato, fennel seeds, sugar and a pinch each of salt and pepper. Stir frequently over a high heat for another 4-5 minutes. If using, add the Pernod and let bubble for a few minutes. Pour in the stock, bring to a simmer and cook for 10-15 minutes until the vegetables are very soft.

Once the peppers are cool enough to handle, peel away the skins and chop the flesh into small dice. Add half of the peppers to the soup, then purée using a hand-held stick blender (or a regular blender) until very smooth. Stir in the cream and remaining chopped peppers, then taste and adjust the seasoning. Reheat as necessary. Ladle into bowls and garnish with the reserved fennel fronds or dill sprigs.