By chef Sachin

Roasted red pepper soup with almond potato croquette

Cooking time_____10 to 30 minutes and Serves 4
Ingredients required
i. 2 tbsp olive oil, plus extra to serve
ii. 25g butter
iii. 1 banana shallots, halved
iv. 2 garlic cloves
v. 1 tbsp smoked paprika
vi. 2 sprigs fresh thyme
vii. 2 tbsp tomato purée
viii. 400g roasted red peppers from a jar, drained
ix. 400ml chicken stock, hot
x. 100ml double cream

For the almond potato croquette

i. vegetable oil, for deep frying
ii. 500g mashed potatoes
iii. 1 tbsp finely chopped flatleaf parsley
iv. 50g plain flour
v. 1 free-range egg, beaten
vi. 75g flaked almonds
vii. basil leaves, to serve

Method
i. For the red pepper soup, heat the oil and butter in a saucepan and once melted add the
shallots, garlic, paprika and thyme and cook for 1-2 minutes. Add the tomato purée and
cook for 1 minute. Add the peppers and stock and cook for 5-6 minutes, finish with the
cream. Place in a blender and blend until smooth.
ii. For the almond potato croquette, heat the oil in a deep-fat fryer or heavy-based deep pan
to 180C. (Caution: Hot oil can be dangerous. Do not leave unattended.) Mix the flatleaf
parsley into the mashed potato. Roll the mash into small sausage shapes.
iii. Put the flour, beaten egg and almonds onto three separate plates. Roll the potato
sausages in the flour, then the eggs and then the flaked almonds.
iv. Carefully lower the croquettes into the hot oil and deep-fry for 2-3 minutes, until golden-
brown, crisp and hot through. Remove using a slotted spoon onto a plate lined with
kitchen paper.

v. Ladle the soup into serving bowls, drop a few almond croquettes in the centre and
garnish with the basil and olive oil.
Note
Using a jar of roasted red peppers gives this soup a rich flavor and cuts the cooking time
down to less than 10 minutes.