Roasted Red Pepper And Chicken Soup
This is a hearty meal with the oven doing the hefty lifting
Makes enough for: 2 people
Ingredients
- 5 red peppers
- 4 chicken thighs, skin on and bone in
- olive oil for drizzling
- 15 mls lemon juice
- salt and freshly ground black pepper to season
- 15 mls olive oil
- 1 shallot, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 600 mls chicken stock
Method
- Preheat the oven to 200° Celsius
- Place the peppers and chicken, skin side up, into an ovenproof casserole dish and drizzle with olive oil
- Pour the lemon juice over the chicken and peppers and season generously
- Place into the oven and and bake for 20 minutes
- Remove the dish from the oven, turn the peppers over and place back into the oven
- Bake for 40 minutes then remove the dish from the oven
- Pierce a hole into the peppers and place into a lidded bowl and leave for 15 minutes
- Remove the peppers from the bowl, reserving the liquid, remove the skin and seeds and roughly chop, and set aside
- Remove the skin from the chicken *, and tear the flesh off the bones into bite size chunks, and set aside
- Place the olive oil into a saucepan and heat over a medium temperature
- Add the shallots and cook until soft, then add the garlic and cook until fragrant
- Add the reserved liquid, the peppers and the stock and season
- Simmer for 10 minutes then blend until smooth using a stick blender
- Add the chicken and heat before adjusting the seasoning and serving
Notes
* I am quite happy to eat the skin as is, but it does not go into the soup