COOKBOOK: What Katie Ate - Katie Quinn Davies
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I mention soup in my household and I get ‘is that all!’ This family of mine treat soup like a soft drink, they want to know where is the 'real food' !
Yes, there was long faces everywhere that is until they tried it.
My huge pot was empty in no time! Out of this world! The goats cheese crouton complimented it perfectly!
This is not an ordinary soup! There is a lot of work to prepare . Colm, a friend of the cook, has come up with a soup that can please the fussiest of eaters. This one was a winner! The perfect soup!
Enjoy
RECIPE
Serves 6
10 large tomatoes, halved
2 large cloves of garlic, thinly sliced
6 pieces of bacon, chopped
olive oil
salt & pepper
1 cup of beef stock
1 large handful of basil
4 red capsicums
1 x 400g canned of chopped tomatoes
1long red chilli, chopped and seeded
1teaspoon of paprika
GOAT’S CHEESE CROUTONS
1 crusty french-style baguette, 1 inch sliced
450g goat’s cheese
Preheat the oven to 120C
Place the tomatoes, cut side up, on the baking tray. Drizzle with olive oil or spray. Top with a slice of garlic and season with salt and pepper. Roast for an hour on low heat in oven.
Meanwhile, place the capsicums on tray, skin up, and put under the griller for 5-7mins, allowing the skin to dark and blister.
When charred, remove from griller and peel off carefully the skin. Set aside the chargrilled capsicum.
Heat oil in frying pan. Fry onions, bacon and chilli. Transfer to deep pot. Add the chargrilled capsicums, roasted tomatoes with garlic, canned tomatoes, stock, paprika and basil. Simmer for 30mins or so.
Place the bread pieces on flat tray to toast. Top each with a large tablespoon of goat’s cheese. Grill for 5mins or until golden. Set aside.
Puree soup with a hand held blender or food processor.
Serve in soup bowls and top with a goat’s cheese crouton.
