Piccalilly soup with puff pastry


  1. Remove the seeds and seed membrane from the peppers and slice the peppers into strips approx. 6 mm wide (julienne) and then into blocks of 6 mm (brunoises). Set aside for step 3.
  2. Bring the water to the boil with the stock cube and add 170g piccalilly (= ½ jar) and the diced pepper.
  3. Boil again, then allow to simmer for approx. 3 minutes. In the meantime, whip the cream with a pinch of salt in it until it is soft (with the consistency of yoghurt).
  4. Remove the saucepan from the heat and purée the soup until smooth. Taste and adjust the seasoning with salt and ground pepper, and extra piccalilly if desired.
  5. Serve (pour rather than ladle) the soup in double-walled glasses with a layer of cream on to and covers with a round of filo or puff pastry baked until crispy.
  6. Garnish with a dot of piccalilly, parsley and julienned carrot