6 pancetta rashers (cut in pieces and fried until crispy)
1 oz butter
Large carton of double cream
4 tsp of cornflour
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De-seed the pepper and cut in half. Baste in oil and place on a tray in the oven for 20-30 mins at 220C.
Heat a little oil and the butter in a frying pan and add the chopped onion, make sure all the onion is coated before turning the heat down to med/low and letting the onion brown for 20-30 mins. Add the crushed garlic 2 mins from the end.
Once the peppers are roasted put them in a bowl and cover in cling film and leave for 20 mins then peel the skins off the peppers, cut them into strips and add to the pan.
Add the chicken stock to the ingredients in the pan and bring to the boil. Add the cayenne, cumin and a pinch of salt and pepper. Turn the heat to meduim and let simmer for 60 mins.
While the soup is simmering, fry off the pancetta rashers until crispy and keep for garnish.
When the soup is cooked and the peppers are soft use a hand blender to liquidise the soup until smooth. Mix the cornflour to a loose paste with some water and add to the soup stirring thoroughly for 20-30 seconds to thicken. Leave the flour to cook out for 10-15 mins.
Add the carton of double cream and stir through over a low heat. Serve garnished with the pancetta and black pepper with a side of toasted garlic bread.