Ingredients
- 10-12 red bell peppers
- 1 Onion
- 1 clove garlic
- 2 cups Chicken Stockor vegetable stock
- 1 cup Water
- 2 Bay Leaves
- 1-2 red birds eye chillisoptional
- 1 tablespoon Brown Sugar
- 200 grams shitake mushrooms
- White Wine
- 1/4 Parsley
- extra virgin olive oil
- sea salt flakes
- freshly ground black pepper
Directions
Although peppers, (capsicums) really don’t come into their own until spring, this is a dish that is too good to wait for, try it around the end of winter as that is when the first Capsicums start to appear. The mushrooms add a clever twist on it and the parsley oil adds a bitter to the sweet of the peppers as well as a nice colour contrast.
- This first step of roasting the peppers can be done as far as a day in advance.
- Preheat oven to 200 degrees (390 fahrenheit).
- Lightly coat peppers in oil and place in an oven proof dish.
- Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
- Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
- Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh, this can be a little frustrating, cleaning them under running water will make it less frustrating but will also wash away some of the flavour.
- Soften onions in a little olive oil in a med-large pot over medium-high heat.
- Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
- Add the peppers and brown sugar and continue to cook a further 3 minutes.
- Add a good splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
- Bring to the boil and reduce to simmer for 30-40 minutes.
- To a food processor or blender add the parsley, ¼ cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
- Once the soup has cooked blend with a stick blender until smooth (be careful not to splash as the soup will be very hot).
- If the soup is too thick add a little more stock or water.
- Taste for seasoning and set aside to keep warm.
- Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
- Drain briefly on paper towel.
- Serve the soup with the mushrooms scattered over and pour the parsley oil over that
- As mentioned the chillies in this recipe are optional as there is plenty of flavour as it is but I like the extra little kick.
- Definitely pair this dish with a white, Pinot Grigio goes well.
