
Red onion and pepper chowder
The word chowder comes from the French word chaudiere meaning kettle or cauldron and has come to be the word for a thick hearty soup. As the ingredients are very much local it seems a good soup to serve for lunch with crusty bread and a cheese board to follow.
Feel free to alter the proportions of the vegetables , using whatever is fresh at the time but the red onion and yellow pepper are the key to this tasty soup.
Serves 4
2 tbsp olive oil
2 red onions, finely diced
1 clove of garlic
2 sticks of celery finely sliced
1 large carrot, diced
1 large yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
3 small new potatoes, scrubbed and chopped
3 tomatoes, chopped
1 tsp dried thyme
1 bay leaf
2 tbsp finely chopped parsley
600ml vegetable stock
Salt and freshly ground black pepper
1 tbsp finely chopped parsley for garnish
The word chowder comes from the French word chaudiere meaning kettle or cauldron and has come to be the word for a thick hearty soup. As the ingredients are very much local it seems a good soup to serve for lunch with crusty bread and a cheese board to follow.
Feel free to alter the proportions of the vegetables , using whatever is fresh at the time but the red onion and yellow pepper are the key to this tasty soup.
Serves 4
2 tbsp olive oil
2 red onions, finely diced
1 clove of garlic
2 sticks of celery finely sliced
1 large carrot, diced
1 large yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
3 small new potatoes, scrubbed and chopped
3 tomatoes, chopped
1 tsp dried thyme
1 bay leaf
2 tbsp finely chopped parsley
600ml vegetable stock
Salt and freshly ground black pepper
1 tbsp finely chopped parsley for garnish
- Heat the oil in a large pan or casserole and gently fry the onions and garlic until soft
- Add the celery, carrot, peppers cover the pan and cook for about 10mins until fairly soft
- Add the potatoes, tomatoes, thyme, bay leaf and the stock
- Bring to the boil, cover and simmer fro 34 – 40 minutes or until the vegetables are very tender. Mash the potato in the pan to give the soup a thicker texture.
- Season to taste and serve garnished with parsley