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Ricotta and pepper soup with honey recipe

Written on Sunday, June 12, 2016 | 8:47:00 PM



Serves : servings 

Preparation time : 15 minutes (plus cooking time)

Ingredients : 
1)  4 red peppers
2)  2 small onions
3)  2 rosemary sprigs
4)  1 red chilli
5)  2–3 tbsp olive oil
6)  800 ml vegetable stock
7)  250 ml cream
8)  150 g ricotta
9)  salt
10)  pepper
11)  1 tsp honey
12)  2 tbsp red pepper, diced

Preparation Method :
1) Wash, de-seed and dice the peppers. Peel the onions, then chop finely. Rinse the rosemary, shake dry, remove the leaves and chop finely. Halve, de-seed and wash the chilli, and dice finely.

2) Heat the oil in a saucepan over a medium heat. Add the peppers, onions and chilli, and sauté whilst stirring for about 8 minutes. Deglaze with the stock, bring to the boil and simmer on a low heat for 10 minutes.

3) Stir in the cream. Remove the pan from the heat and purée the soup to a fine consistency. Bring to the boil again, then remove from the heat one more time.

4) Stir in the ricotta and chopped rosemary leaves, and season the soup with salt, pepper and honey. Serve with diced pepper sprinkled on top.

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