METHOD
A vibrant, velvety soup where the natural sweetness of roasted peppers is perfectly balanced by the briny pop of caviar. Serve it chilled in summer or warm for an elegant starter.
Instructions:
1. Roast the Peppers:
· Preheat your oven broiler. Halve the peppers and remove the stems and seeds.
· Place the pepper halves cut-side down on a baking sheet. Broil for 10-15 minutes until the skins are completely blackened and blistered.
· Immediately transfer the hot peppers to a bowl and cover it with plastic wrap. Let them steam for 15 minutes. This makes peeling easy.
· Once cool enough to handle, peel off the blackened skin. It's fine if a few bits remain.
2. Make the Soup:
· In a pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
· Add the roasted pepper flesh and the broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
· Using a blender, puree the soup until completely smooth. Be careful when blending hot liquids.
· Return the smooth soup to the pot. Stir in the cream and heat gently (do not boil). Season generously with salt and a pinch of white pepper.
3. Serve:
· Ladle the soup into warm bowls. Add a drizzle of cream or a dollop of crème fraîche in the center.
· Carefully place a generous spoonful of caviar right on top of the cream. (Royal Siberian Caviar recommended or any other to your taste from Attilus Caviar range)
· Garnish with fresh chives or dill.
The Contrast: The sweet, smoky, and creamy soup creates a luxurious base that makes the salty, popping caviar taste even more dramatic. It's a simple but stunning combination.
