As red capsicum are unusually cheap in Brisbane at the moment, I was inspired to try roast capsicum and tomato soup last night.
The recipe at the link is really pretty simple, and it tasted pretty good, but I thought it needed a bit of creaminess. Not having any cream on hand, I added a bit of evaporated milk. Maybe only 100 ml or so. It worked well.
Also, I sliced a chorizo sausage, fried it, and added a half dozen crispy sliced to the soup when serving. Nice.
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