Week 9: Spanish Bell Pepper Soup

The Recipe
600 g bell pepper (~3 large ones)
1 onion
4dl chicken stock (just under 2 cups)
4dl vegetable stock
125g cream cheese
1 clove garlic
200g chorizo (bacon can be used instead)
Thyme
Salt and pepper
Paprika

Heat some olive oil (chili-oil if you like it) in a pot over medium-high heat. Cut the bell pepper and onion in smaller pieces and cook them for a couple of minutes. Add the stock and garlic, bring to a boil and leave to simmer for 15 minutes.

Meanwhile, cut the chorizo into halves and then into thin slices and cook them in a pan over high heat until they turn brown and crisp. Transfer to a place covered with paper towels and pour the resulting oil into the soup for extra taste!

Use a blender to puree the soup and add the cream cheese. Bring to a simmer again and season with paprika, thyme, salt and pepper according to taste.

The Verdict
Pretty good. I prefer soups with more "bite" (texture, not heat), but the crisp chorizo added enough that it was suitable for an evening meal. Not an instant favourite, but probably something I'll make again. And it'll be easy to adapt it for vegetarian cooking as well.