{"id":671,"date":"2016-03-14T14:42:11","date_gmt":"2016-03-14T14:42:11","guid":{"rendered":"http:\/\/axelakesson.com\/food\/?p=671"},"modified":"2016-03-25T15:31:52","modified_gmt":"2016-03-25T15:31:52","slug":"roasted-red-pepper-soup-with-almond-potato-croquette","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2016\/03\/roasted-red-pepper-soup-with-almond-potato-croquette\/","title":{"rendered":"Roasted red pepper soup with almond potato croquette"},"content":{"rendered":"<p><a href=\"http:\/\/media.axelakesson.com\/2016\/03\/img_5231.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/media.axelakesson.com\/2016\/03\/img_5231.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This soup is really easy to make and super tasty. The taste of peppers and almonds of course evoking Spain.<\/p>\n<p><strong>Ingredients for Roasted red pepper soup:<\/strong><br \/>\n30 ml olive oil<br \/>\n25 g unsalted butter<br \/>\n1 banana shallot, sliced<br \/>\n2 garlic cloves, sliced<br \/>\n0.5 tsp smoked paprika<br \/>\n2 sprigs thyme, chopped<br \/>\n2 tbsp tomato pur\u00e9e<br \/>\n400 g roasted red peppers from a jar, drained<br \/>\n400 ml brown chicken stock<br \/>\n100 ml double cream, plus a bit extra for garnish<br \/>\nBasil<br \/>\nSalt (smoked salt preferable)<br \/>\nPepper<br \/>\nExtra virgin olive oil<\/p>\n<p><strong>Ingredients for Almond potato croquette:<br \/>\n<\/strong>1 litre sunflower oil (or other veg oil for deep frying)<br \/>\n1 kg of bake potatoes<br \/>\n500 g rock salt<br \/>\n2 tbsp flatleaf parsley, finely chopped<br \/>\n100 g plain white flour<br \/>\n100 g flaked almonds<br \/>\n2 large eggs, beaten<\/p>\n<p><strong>How to make Roasted red pepper soup with almond potato croquette:<\/strong><br \/>\nFor the red pepper soup; start with heating the oil in butter in a saute pan, add the shallots, garlic, smoked paprika and thyme and saute for a few minutes. Add the tomato pur\u00e9e and cook it out for a minute or so until it turns from red to brown. Add the peppers, stock and about 10 leaves of basil and cook for about 6 minutes. Add the cream and cook for a few more minutes. Transfer to a blender and blend until silky smooth. Pass through a chinois and reserve until ready to plate.<\/p>\n<p>For the croquettes; preheat the oven to 200C (non-fan), put the rock salt on a sheet pan and then put the potatoes on top. The salt helps draw out moisture making the final potatoes lighter.<br \/>\nBake the potatoes in the oven for 90 minutes. When the potatoes are done, split them in half lengthwise while still hot, scoop out the hot flesh and pass through a tamis. Let cool down to room temperature.<br \/>\nMix the parsley into the mashed potato, season with salt and pepper and then roll to little egg shapes.<br \/>\nHeat the oil for deep-frying in a saucepan to 180C.<br \/>\nPut the flour, beaten egg and almonds onto three separate plates. Roll the croquettes in the flour, then in the egg mixture and then in the flaked almonds.<br \/>\nCarefully lower the croquettes into the hot oil and deep fry for about 3 minutes until golden brown and crisp. Remove using a slotted metal spoon onto a plate lined with lots of kitchen paper.<\/p>\n<p>When ready to plate carefully ladle the soup into warmed bowls, add a croquette to the bowl. Finish the soup with a drizzle of extra virgin olive oil, a drizzle of cream and a few young small basil leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This soup is really easy to make and super tasty. The taste of peppers and almonds of course evoking Spain&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220,233],"tags":[213,199],"class_list":["post-671","post","type-post","status-publish","format-standard","hentry","category-mains","category-soup","tag-soup","tag-spanish"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=671"}],"version-history":[{"count":10,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/671\/revisions"}],"predecessor-version":[{"id":703,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/671\/revisions\/703"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=671"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}