44
Tomato and red pepper soup with herb dumplings
Serves 4–6
Ingredients:
3 large red peppers
500 g (1
1
/
4
lb) plum tomatoes
1 carrot, chopped
1 potato, peeled and cubed
2 tbsp sundried tomato purée
570 ml (1 pint) vegetable or
chicken stock
Salt and pepper
For the dumplings:
100 g (3
1
/
2
oz) soft goats’ cheese
50 g (2 oz) fresh breadcrumbs
1 tbsp each finely chopped fresh
parsley and basil
1 large egg, beaten
Method:
1. Halve and de-seed the peppers, place on a
perforated tray and steam at 100°C for 4
minutes. Place in a sealed plastic bag and
leave to sweat until the skins can be removed
easily. Roughly chop.
2. Steam the tomatoes whole on a perforated
tray for 1 minute at 100°C. Remove their
skins and chop roughly. Then place the
carrot, potato and chopped peppers in a
perforated container and steam for 7
minutes at 100°C.
3. Add the stock together with the chopped
tomatoes and their juices and the tomato
purée and steam for a further 3 minutes at
100°C.
4. Meanwhile, make the dumplings. Put the
goats’ cheese in a bowl and mash it well with
a fork. Mix in the breadcrumbs and herbs,
and season with salt and pepper. Mix the
beaten egg into the cheese mixture. Mould
teaspoons of the mixture into little
dumplings, continuing until all the mixture
is used up.
5. When ready, liquidise the soup and return to
the container. Add the dumplings to the
soup, then steam at 100°C for 3–4 minutes
until firm.
6. Season to taste and serve immediately,
allowing 3–4 dumplings per person.
Tip
Peppers are popular both fresh and as
paprika for flavouring food. Green
peppers taste slightly bitter, whilst
the yellow, orange and red varieties
are much sweeter.
