Culinary Studio 2000

Soups

Sweet Bell Pepper Bisque
with Garlic Crème Fraiche
Minestrone with Beans and Pastina

Sweet Bell Pepper Bisque
with Garlic Crème Fraiche
(Serves 6)

Ingredients:

6 pieces Red Bell Peppers
4 cups or 1 litre Vegetable Stock
1 cup or 250 ml. 35% cream
Salt/Pepper
Lemon Juice

Ingredients for Crème Fraiche:

2 cups or 500 gr. Plain Yogurt
½ Garlic Bulb – peeled
Vegetable Oil
Salt/Pepper
Lemon Juice

Method:

The morning before:

Using a linen lined strainer, drain yogurt overnight.

The day of:

Roast the skin of the peppers over an open flame or grill – allow to blister. Place in a bowl and cover with plastic wrap. When cool enough to handle, peel and discard skin and seeds. Purée the meat in a blender with the vegetable stock, using as little stock as possible (just enough to have it purée). Set aside.

Garlic Crème Fraiche:

Place the peeled garlic in a small frying pan. Add enough oil to coat the bottom of the pan. Using a medium low heat, brown the garlic until soft. Remove from oil and cool. Place the drained yogurt in a food processor and add garlic. Pulse the processor until garlic is almost gone from sight. Add salt, pepper and lemon juice.

For Assembly:

Pour the purée into a sauce pot and add the cream. Bring to a simmer and check seasoning, correcting with salt, pepper, and lemon juice. Pour into 6 bowls and top with a tablespoon of crème fraiche.

Minestrone with Beans and Pastina
(Serves 6)
Ingredients:

1 Tbsp. or 15 ml. vegetable oil
1 ½ cups or 375 ml. onion, cubed
1 medium carrot, cubed
1 celery stalk, cubed
4 ½ cups or 1.125 litres chicken or beef stock
1 medium potatoes, cubed
1 head broccoli, chopped
¾ cup or 175 ml. dry Romano beans, soaked the night before
OR 1 can Romano beans, drained and rinsed

1/3 cup or 75 ml. pastina
salt and pepper
Parmesan cheese for serving

Make a pesto of:

1 clove garlic
3 basil leaves
1 sprig oregano
1 sprig rosemary

Note: If you do not have fresh herbs, use ½ teaspoon of dry.

Method:

1. In a dutch oven sauté onion with oil for 3-4 minutes. Add carrots, celery and beans if using the dry. If using canned beans you add them later on. Add broccoli and keep sautéing for about 7-8 minutes. Add broth. Cook for approximately one hour or until beans are cooked.

2. Add the pesto.

3. Before serving, add pastina and cook until pastina is cooked. Adjust taste with salt and pepper and serve with a sprinkling of Parmesan cheese.