Quick roasted capsicum soup

Name: Quick roasted capsicum soup
Yield: 4
Ingredients: 1 jar Roasted capsicum, approx. 680g, rinsed and well drained (Main); 1 ½ cups Chicken stock; 1 cup Ricotta cheese; ½ cup Cream; 1 clove Crushed garlic; ¼ tsp White pepper; 1 pinch Salt, to taste; 1 Tbsp Lemon juice

for 4 people

By

Jan Bilton

Food writer and cookbook author.

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A delightful starter to dinner that can be made in a few minutes from pantry ingredients.

Ingredients

1 jar	Roasted capsicum, approx. 680g, rinsed and well drained (Main)
1 ½ cups	Chicken stock
1 cup	Ricotta cheese
½ cup	Cream
1 clove	Crushed garlic
¼ tsp	White pepper
1 pinch	Salt, to taste
1 Tbsp	Lemon juice

Directions

Place the capsicums in a food processor. Add the remaining ingredients — except the salt and lemon juice. Purée until smooth.
Place in a saucepan and bring to a simmer on medium heat. Season to taste with salt and lemon juice.
Great served topped with croutons and chopped chives.