Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

"The infamous" three soups in one bowl

11 September 2006
"The infamous" three soups in one bowl

Ingredients

(serves four)

1 red pepper
1 green pepper
1 yellow pepper
6oz onion
1½ small garlic cloves
1pt chicken stock
3oz fennel
1fl oz Pernod
3tbs olive oil

Method

Deseed and roughly chop the red pepper. Roughly chop 2oz onion 1 fennel and ½ clove of crushed garlic. Sweat off in 1tbs of olive oil for about 5 minutes.

Add 1/3 pint of stock and simmer a further 10 minutes. When cooked place in blender for about 1 minute. Pass off and add1/3 of the Pernod.

Repeat the above process for the green and yellow peppers. All the soups need to be of the same consistency.

To serve place a 2½in metal ring or pastry cutter into centre of bowl and fill with one of the soups. Then pour the other two soups - simultaneously - between the ring and rim of the soup plate. Remove the ring.

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