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Roast Pepper, Fennel and Parmesan Soup
Ken Healy, Atlantic Hotel

Ingredients

Splash of Olive Oil
4 Cloves of Garlic, Pureed
1 tbsp Chopped Sage
1 lg Onion, Chopped
3 Sticks of Celery, Chopped
1 Bulb Fennel, Chopped
1/4 Red Chilli, Deseeded and Chopped
6 Yellow Peppers, deseeded and Chopped
Seasoning to taste
Vegetable Stock
Parmesan Cheese Shavings to taste

Method

Sweat the Garlic in Olive Oil
Add chopped vegetables, cook for 5 minutes
Cover with Stock,bring to the boil, cover and place in a very hot oven for approx 2 hours.
Liquidize and Strain.
Check seasoning
Serve with Parmesan shavings on top.

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