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00Ingredients
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2 tablespoons olive oil
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1 shallot, finely chopped
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1 clove garlic, finely chopped
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2 red jalapeño chiles, seeds and stems removed, chopped
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5 red bell peppers, seeds and stems removed, chopped
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3 cups chicken stock
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For the garnishes: finely chopped mint, a little yogurt, and ½ teaspoon cumin powder
Instructions
In a sauce pan, heat the oil. Add the shallot, garlic, chile, and bell pepper and saute for ten minutes, stirring often. Add the chicken stock and simmer, uncovered, for 20 minutes. Pour the mixture, in batches, into a blender, and puree. Pour through a sieve and return to the sauce pan for reheating.
Pour into 4 shallow bowls and garnish with the mint, drops of yogurt, and a little cumin powder.
| Servings |
| 4 |
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From chef Jaymz Pool comes this beautiful, North African-inspired soup in the recipe booklet supplied by the Hortus Botanicus. Serve with a crusty French bread.
Ingredients
InstructionsIn a sauce pan, heat the oil. Add the shallot, garlic, chile, and bell pepper and saute for ten minutes, stirring often. Add the chicken stock and simmer, uncovered, for 20 minutes. Pour the mixture, in batches, into a blender, and puree. Pour through a sieve and return to the sauce pan for reheating. Pour into 4 shallow bowls and garnish with the mint, drops of yogurt, and a little cumin powder.
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