Red pepper cream soup
This dish is easy to make with red pepper mousse. The key is to simmer it just enough to warm it up, without letting it simmer. Serve with large croutons that have been soaked in plenty of butter for a crispy, satisfying dish
How to make it
1
Put A in a pot and boil
2
Cut off the crusts from the bread and cut into 1cm cubes. Heat the butter in a frying pan and fry until crispy. Place on a paper towel to absorb excess oil
3
Place bread 2 on top of bread 1 and sprinkle with parsley to finish
Materials1 person
-
[A]
- Red bell pepper mousse (up to step 3)
- 200cc
-
- Red pepper mousse
- 2 tbsp
-
- milk
- 120cc
-
- Fresh cream
- 100cc
-
- salt
- A little
-
- bread The crust of a slice of
- Appropriate amount
-
- butter
- 5g
-
- parsley for garnish
- 1/2 tsp
[PR]
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