Roasted red pepper and pear soup with kassler chops

By YOU Digital
03 June 2019
Supplied.

Supplied.

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

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

Ingredients

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

Method

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.

Soup

  • 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.

TIPS

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.

Allergens

This recipe contains dairy (lactose).

Substitutions:

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

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

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