The Sydney Morning Herald logo
Advertisement
Good Food logo

Hot red pepper soup with fried feta

Jill Dupleix
Jill Dupleix

Advertisement
Hot red pepper soup with fried feta
Hot red pepper soup with fried fetaJennifer Soo

Hot red pepper soup with fried feta

Advertisement

Ingredients

  • 2 tbsp olive oil

  • 1 onion, finely diced

  • 3 red capsicums,

  • finely diced

  • 1 celery stalk, finely sliced

  • 2 garlic cloves, finely sliced

  • 800g can tomatoes

  • 1/2 tsp dried red chilli flakes

  • 650ml water or stock

  • 1/2 tsp sugar

  • Sea salt and pepper

  • 100g feta

  • Flour for dusting

  • Olive oil for frying

Method

  1. Heat the oil in a frying pan, add the onion and cook for 10 minutes until softened. Add the capsicum, celery and garlic, and cook for 5 mins.

    Chop and add the tomatoes, chilli, water, sugar, salt and pepper and bring to the boil, stirring, skimming if necessary. Simmer gently, partly covered, for 30 mins.

    At this point, you can puree the soup or leave it chunky - I prefer to puree two-thirds and return it to the pan.

    Cut the feta into four cubes, coat in the flour. Heat the oil in a frypan and brown for about 1 min on each side until golden, turning carefully.

    To serve 

    Taste the soup for seasoning, float the feta on top and serve.

    This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix