Spicy Red Capsicum Soup with Jalapeno Scones

Author
Byron Bay Chili Co
Prep Time
20 minutes
Cook Time
45 minutes
Servings
6 serves
Category
Light Meals, Main Meals

Ingredients

  • 3 tablespoons olive oil
  • 6 large red capsicum, cored, seeded and cut into thin slices
  • 6 leeks, white and light green parts only, sliced
  • 3 garlic cloves, minced
  • 4 fresh sprigs oregano
  • 2 1/2 cups chicken or vegetable stock
  • 1/4 cup Byron Bay Chilli Co Red Cayenne Chilli Sauce
  • Salt and freshly ground black pepper
  • 1 cup cream
  • 1/2 cup sour cream
  • 1/2 cup cream or plain yogurt
  • 1 tablespoon chopped fresh coriander
  • Salt and pepper
  • 1 1/2 cups plain flour
  • 1/2 cup polenta or cornmeal
  • 1 cup grated tasty cheese
  • 1/2 cup grated parmesan cheese
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalapeno chillis, seeded and minced
  • 1 red cayenne chilli, seeded and minced
  • 60g chilled unsalted butter
  • 1/2 cup cream or buttermilk
  • 1 egg yolk

Directions

  1. Heat the oil over medium heat in a heavy pan and add capsicum
  2. Cook and stir for about 2 minutes until slightly softened
  3. Add leeks and garlic and cook another 2 minutes
  4. Add oregano and cover
  5. Reduce heat to low and cook for 1 hour or until capsicum are very soft
  6. Blend the mixture in a processor and puree
  7. Pour back into pan, add stock and chilli sauce and season with salt and pepper to taste
  8. Stir in cream and heat just until hot
  9. Drizzle individual servings of soup with Coriander Cream
  10. Preheat oven to 180 degrees
  11. In a large bowl, combine flour, polenta, cheese, baking powder, baking soda, salt and chillis
  12. Mix thoroughly
  13. Cut in butter with 2 knives until mixture resembles coarse meal
  14. Drizzle with cream and stir until mixture forms a dough
  15. Carefully add more cream if mixture is too dry
  16. On a lightly floured surface, pat the dough into a circle 3/4 inch thick
  17. Cut into 8 wedges and transfer to a baking sheet
  18. Brush the top of each scone with beaten egg yolk mixed with a splash of water
  19. Bake for 15-20 minutes or until golden brown on top
  20. Serve with butter and chilli jam or sweet chilli sauce