Pipérade cream soup with Chèvre.

Have you ever had a Ketchup Sandwich? Have you ever eaten Apple Sauce straight from the jar? At cheap parties, do you find yourself trying to scoop the entire bowl of dip onto a single Breadstick?

If you have answered “yes” to any of these questions, a police van will shortly be arriving at your house. No, I’m kidding. I ask because I have done all of these things, plus some that I am even less proud of (Drinking the vinegar from the plate after usage.)

What I meant to say was, if you answered “yes” to any of these, then you will probably like this. Pipérade is a French dish, usually a side, but can be served as a Main with Meat, fish or Eggs. It’s incredibly simple to make, as it’s something you probably do on a daily basis anyway.

Pipérade cream Soup with Chèvre: For 2

1/2 large red bell pepper — 1/2 yellow bell pepper — 1 small onion — 2 fresh tomatoes — 1 clove garlic — 1/2 teaspoon smoked paprika — 1/2 teaspoon dried thyme — 1 teaspoon sugar — salt & pepper — good olive oil — vegetable stock — 1 tablespoon double cream — Chèvre.

1. Finely slice, then in a large-ish Saucepan, sweat the Onion and Peppers over a low heat.

2. Add the Sugar, Garlic, Paprika, Thyme and Tomatoes. Cook out for a little while.

3. Pour over enough stock to cover and a little more. Cover and simmer for 5-10 minutes.

4. Season to taste, then remove from the heat and stir in the cream.

5. Serve with some chunks of Chèvre Goat’s cheese.

(Or just go for the Ketchup sandwich and Apple Sauce thing.)

~ by gkbloodsugar on December 7, 2007.