Capsicum soup with olive cornbread

Recipes / Soups

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

Recipe «Capsicum soup with olive cornbread» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 red onions, halved, finely chopped, 2 garlic cloves, crushed, 4 red capsicums, halved, deseeded, coarsely chopped, 1 x 400g can diced tomatoes with basil , 1.25L chicken stock, 250ml thickened cream, Salt & freshly ground black pepper , 1/4 cup finely chopped fresh chives, 170g coarse polenta, 150g self-raising flour, Pinch of salt, 250ml milk, 100g butter, melted, 1 egg, lightly whisked, 80g coarsely grated cheddar.

Ingredients:

  • 1 tbsp olive oil 
  • 2 red onions, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 4 red capsicums, halved, deseeded, coarsely chopped 
  • 1 x 400g can diced tomatoes with basil 
  • 1.25L chicken stock 
  • 250ml thickened cream 
  • Salt & freshly ground black pepper 
  • 1/4 cup finely chopped fresh chives 
  • 170g coarse polenta 
  • 150g self-raising flour 
  • Pinch of salt 
  • 250ml milk 
  • 100g butter, melted 
  • 1 egg, lightly whisked 
  • 80g coarsely grated cheddar 
  • 85g drained stuffed green olives, thinly sliced 

Instructions

  1. Preheat oven to 180°C. 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. 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. 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. 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. Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.