Red pepper coulis

Saturday, March 29, 2008
Red peppers, in this case though of course you can use yellow peppers or orange.

Sweated down in a little olive oil till soft. Then blitzed in the proccessor with a little vegetable stock and seasoning.

You can use this as a sauce or in a bigger quantity as a soup. Add cream and gelatine to set it and you have red pepper bavarois which is great as a vegetarian starter with homemade bread or with parma ham. With a little white wine or white balsamic added it can also be a salad dressing.

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