Chilled pepper and mascarpone soup
★
★
★
★
★
1 rate
Preparation : 20 min
Cooking : 35 min
Total time : 3 h 55 Rest : 3 h
4 people
3 red peppers
1 potato
1 garlic clove
0.5 onion
1 bouquet garni
100 g mascarpone
600 ml water
3 tbsp olive oil
3 g of ground ginger
Associated products
RECIPE STEPS
1
Peel the potatoes, onions and peppers. Remove the seeds and pith from the peppers.
- 3 red peppers
- 1 potato
- 0.5 onion
2
Slice the peppers in the midi bowl using the 4mm slicing disc, then the potatoes and finally the onion. Set aside.
- 3 red peppers
- 1 potato
- 0.5 onion
3
In a thick-bottomed pan, gently fry the onion in a little olive oil over a low heat for 2 minutes.
- 0.5 onion
- 1 tbsp olive oil
4
Add the peppers and garlic and cook for 10 minutes, stirring regularly.
- 3 red peppers
- 1 garlic clove
5
Pour in the water and season with salt. Add the potatoes, ginger and bouquet garni.
Simmer gently, over a low heat, for the indicated time.
- 1 bouquet garni
- 3 g of ground ginger
- 600 ml water
6
Blend the vegetables with the mascarpone and olive oil in the main bowl fitted with the metal blade and the Blendermix.
Gradually add the cooking liquid via the feed tube. Season with the Cayenne pepper.
- 100 g mascarpone
- 2 tbsp olive oil
7
Allow to chill for at least 3 hours in the fridge.
8
Just before serving, sprinkle with mild chilli powder.
