The weather has been shit for the past week, we actually got 0’C two nights ago…so I figured it might be time for a nice, warm soup. Dear rest of the world, please ignore this, you probably don’t need warm soup. Dear Belgian friends, please read on and rejoice! 5 ingredients and less than 30 minutes: this soup is the best!
So yeah, you basically only need what you see in the picture above and you’ll be all set. This soup is so delicious and smooth, it has become a staple in our house. And it really contributed to toning down my aversion towards soup: for a very long time, I found soup useless and I only ate chorba or borscht. But about all this, another time, back to our soup now.
What you need
5 large peppers (red, orange, yellow…no green, please)
1 onion
2 garlic cloves
Butter
Sour-cream (the real one, from Polish shops)
How to make Irish Pepper Soup
Start by chopping the pepper in pieces: whatever it’s easy for you and whatever is faster. In the meantime, heat two knobs of butter in a large pan, add the crushed garlic cloves and the chopped peppers. Increase the heat and mix well. When the peppers begin to soften, chop the onion julienne and add it in the pan, too. Mix again and add a bit more butter if needed. Really, you can’t go wrong and there’s no such thing as “too much butter”. Keep for about 10 minutes, mixing once in a while. The onion should be soft and the peppers a bit burnt (blackish edges, remember?). Transfer the whole mix in a pot and cover with water. Bring to a boil and let it simmer for another 10 minutes or so. Let it cool a bit, season with salt and pepper (and some more butter, if you feel like it) and toss in the sour cream. I love sour-cream so I add about 5 big spoons. Blitz it with the hand mixer, you can add some more water if you think it’s too thick. And that’s it! We eat this with a mix of dry-fried seeds: sunflower, pumpkin, flax, pinoli and a spoon of sour-cream on top (you guessed right). And dark crusty bread smeared in butter. Happiness in a bawl!
the pickled spruit. 