Capsicum Soup With Olive Cornbread

this elegant capsicum soup is served with soft polenta and olive cornbread for a complete hearty meal

The ingredient of Capsicum Soup With Olive Cornbread

• 1 tablespoon olive oil
• 2 red onions halved finely chopped
• 2 garlic cloves crushed
• 4 about 1 4kg red capsicums halved deseeded coarsely chopped
• 1 x 400g can diced tomatoes with basil
• 1 25l 5 cups massel chicken style liquid stock see notes
• 250ml 1 cup thickened cream
• salt freshly ground black pepper
• 1 4 cup finely chopped fresh chives
• 170g 1 cup coarse polenta cornmeal
• 150g 1 cup self raising flour
• pinch of salt
• 250ml 1 cup milk
• 100g butter melted
• 1 egg lightly whisked
• 80g 1 cup coarsely grated cheddar
• 85g 1 2 cup drained stuffed green olives thinly sliced

The Instruction of capsicum soup with olive cornbread

• preheat oven to 180u00b0c heat the oil in a large saucepan over high heat add the onion and garlic and cook stirring for 3 minutes or until soft add capsicum and cook stirring for 5 minutes
• add the tomato and stock and bring to the boil reduce heat to medium and simmer uncovered stirring occasionally for 20 minutes or until capsicum softens
• place one third of capsicum mixture in the jug of a blender and blend until smooth transfer to a clean saucepan repeat in 2 more batches with the remaining capsicum mixture add the cream and stir over low heat until hot taste and season with salt and pepper
• meanwhile to make the olive cornbread combine polenta flour and salt in a large bowl add the milk melted butter and egg and stir until combined stir in cheddar spoon mixture among eight 250ml 1 cup capacity non stick mini loaf pans and smooth the surface top with olives bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean turn onto a wire rack to cool slightly
• ladle capsicum soup among serving bowls sprinkle with chives and serve immediately with sliced cornbread

Nutritions of Capsicum Soup With Olive Cornbread

fatContent: 1072 393 calories
saturatedFatContent: 68 grams fat
carbohydrateContent: 37 grams saturated fat
sugarContent: 82 grams carbohydrates
fibreContent: 26 grams sugar
proteinContent: n a
cholesterolContent: 28 grams protein
sodiumContent: n a