Roasted red pepper and pear soup with kassler chops

By Drum Digital
03 June 2019


Preparation: 10 Min | Cooking: 20 Min | Serves 4

Nutritious and bold in flavour, this #JustDelicious soup offers cold weather comfort with every mouthful!


1 pack Eskort Boneless Kassler Chops

2 red peppers

45ml (3T) olive oil

1 red onion, thinly sliced

5ml (1t) rosemary, chopped

2 garlic cloves, chopped

250ml (½c) leeks, chopped

2 pears, peeled and chopped

250ml (1c) milk

250ml (1c) vegetable stock

15ml (1T) butter, melted

7,5ml (½T) salt

7,5ml (½T) pepper

handful baby spinach

salt and freshly ground pepper

zest and juice of 1 lemon


Roasted red peppers

  • Cook the peppers over a high heat on a gas hob in olive oil or on a baking sheet under the oven grill, turning until all sides are charred.
  • Place the peppers in a plastic bag to sweat.
  • Remove the charred skin then slice open and deseed.


  • In large pot over a moderate add some olive oil and fry the onion, rosemary, garlic and leeks until glossy.
  • Add the pears, milk and vegetable stock, and cook for 5 minutes. Add the peppers and cook for a further five minutes
  • Pour the soup into a food processor and blend until smooth.

Kassler chops

  • Place a pan over a moderate heat. Coat the chops with the melted butter and fry until golden on both sides.
  • Thinly slice the chops

To serve

  • Ladle the soup into a serving bowl then add slices of the kassler chops and the baby spinach.
  • Season with salt and pepper, drizzle with the lemon juice and garnish with zest.


This soup is great with warm, crusty bread generously spread with salted butter.

Roast a batch of peppers in advance for later use. Add to sterilised glass jars, top with olive oil and seal to use as needed.


This recipe contains dairy (lactose).


Milk (dairy, contains lactose): Use coconut milk.

Butter (dairy, contains lactose): Use ghee (clarified butter) or solidified coconut oil.

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