Capsicum soup with olive cornbread

Capsicum soup with olive cornbread


This elegant capsicum soup is served with soft polenta and olive cornbread for a complete, hearty meal.

The ingredient of Capsicum soup with olive cornbread

  1. 1 tablespoon olive oil
  2. 2 red onions, halved, finely chopped
  3. 2 garlic cloves, crushed
  4. 4 (about 1.4kg) red capsicums, halved, deseeded, coarsely chopped
  5. 1 x 400g can diced tomatoes with basil
  6. 1.25L (5 cups) Massel chicken style liquid stock (see Notes)
  7. 250ml (1 cup) thickened cream
  8. Salt & freshly ground black pepper
  9. 1/4 cup finely chopped fresh chives
  10. 170g (1 cup) coarse polenta (cornmeal)
  11. 150g (1 cup) self-raising flour
  12. Pinch of salt
  13. 250ml (1 cup) milk
  14. 100g butter, melted
  15. 1 egg, lightly whisked
  16. 80g (1 cup) coarsely grated cheddar
  17. 85g (1/2 cup) drained stuffed green olives, thinly sliced

The instruction how to make Capsicum soup with olive cornbread

  1. Preheat oven to 180u00b0C. Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for 5 minutes.
  2. Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 20 minutes or until capsicum softens.
  3. Place one-third of capsicum mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with the remaining capsicum mixture. Add the cream and stir over low heat until hot. Taste and season with salt and pepper.
  4. Meanwhile, to make the olive cornbread, combine polenta, flour and salt in a large bowl. Add the milk, melted butter and egg, and stir until combined. Stir in cheddar. Spoon mixture among eight 250ml (1-cup) capacity non-stick mini loaf pans and smooth the surface. Top with olives. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool slightly.
  5. Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.

Nutritions of Capsicum soup with olive cornbread

calories: 1072.393 calories
fatContent: 68 grams fat
saturatedFatContent: 37 grams saturated fat
carbohydrateContent: 82 grams carbohydrates
sugarContent: 26 grams sugar
proteinContent: 28 grams protein
sodiumContent: 2419.2 milligrams sodium

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