Velouté of peppers with Boursin Recipe

Ingredients:

• 2 red peppers, roughly chopped
• 2 yellow peppers, roughly chopped
• 1 onion, diced
• 2 garlic cloves, chopped
• 50g butter
• 1 litre vegetable stock
• 150g Boursin cheese
• Salt and pepper, to taste

Instructions:

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the peppers and sauté for a further 10 minutes, or until tender and lightly browned.
4. Add the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the peppers are very soft.
5. Puree the soup using an immersion blender or transfer to a blender and blend until smooth.
6. Return the soup to the saucepan and heat over low heat.
7. Crumble in the Boursin cheese and stir until melted and evenly distributed.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread or croutons.

Verdict:

This velvety smooth soup is bursting with the sweet, roasted flavor of peppers. The subtle tanginess of the Boursin cheese balances out the sweetness perfectly, and the result is a rich, creamy soup that is sure to impress. It’s perfect for a light lunch or a delicious dinner starter.

Serving Suggestions:

Serve hot with crusty bread or croutons on top. Alternatively, this soup can be chilled and served cold as a refreshing summer starter.