Capsicum soup with olive cornbread

Capsicum soup with olive cornbread


This elegant capsicum soup is served with soft polenta and olive cornbread for a complete, hearty meal.

The ingredient of Capsicum soup with olive cornbread

  1. 1 tablespoon olive oil
  2. 2 red onions, halved, finely chopped
  3. 2 garlic cloves, crushed
  4. 4 (about 1.4kg) red capsicums, halved, deseeded, coarsely chopped
  5. 1 x 400g can diced tomatoes with basil
  6. 1.25L (5 cups) Massel chicken style liquid stock (see Notes)
  7. 250ml (1 cup) thickened cream
  8. Salt & freshly ground black pepper
  9. 1/4 cup finely chopped fresh chives
  10. 170g (1 cup) coarse polenta (cornmeal)
  11. 150g (1 cup) self-raising flour
  12. Pinch of salt
  13. 250ml (1 cup) milk
  14. 100g butter, melted
  15. 1 egg, lightly whisked
  16. 80g (1 cup) coarsely grated cheddar
  17. 85g (1/2 cup) drained stuffed green olives, thinly sliced

The instruction how to make Capsicum soup with olive cornbread

  1. str_replace('ufeff','',Preheat oven to 180u00b0C. Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for 5 minutes.)
  2. str_replace('ufeff','',Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 20 minutes or until capsicum softens.)
  3. str_replace('ufeff','',Place one-third of capsicum mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with the remaining capsicum mixture. Add the cream and stir over low heat until hot. Taste and season with salt and pepper.)
  4. str_replace('ufeff','',Meanwhile, to make the olive cornbread, combine polenta, flour and salt in a large bowl. Add the milk, melted butter and egg, and stir until combined. Stir in cheddar. Spoon mixture among eight 250ml (1-cup) capacity non-stick mini loaf pans and smooth the surface. Top with olives. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool slightly.)
  5. str_replace('ufeff','',Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.)

Nutritions of Capsicum soup with olive cornbread

fatContent: 1072.393 calories
saturatedFatContent: 68 grams fat
carbohydrateContent: 37 grams saturated fat
sugarContent: 82 grams carbohydrates
fibreContent: 26 grams sugar
cholesterolContent: 28 grams protein


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