Duck Pond Pinot Noir with Roasted Red Pepper Soup
Croutons:
4 sliced baguette rounds
Butter
1 clove of garlic, crushed
Preheat the oven to 400F. Butter each baguette round and top it with 1/4 of the pressed garlic clove. Place them onto a cookie sheet and bake for about 10 minutes or until golden brown.
Soup:
2 large red peppers, cored and seeded
1/2 tablespoon olive oil
1/2 small onion or 1/4 of a large one
1 clove of garlic, minced
1/4 of a 250 gram brick of reduced fat cream cheese
2/3 cup chicken stock
1/8 tsp salt
30 grams reduced fat feta
Freshly ground pepper
1. Preheat the oven to 400F. Spray a cookie sheet with non-stick cooking spray. Chop each red pepper into sixteen segments. Place them on a cookie sheet and spray a little bit of cooking spray onto the peppers. Place them in the oven for 15 minutes.
2. Spray a medium sized pot with non-stick cooking spray and add the oil. Place it over medium heat and add the onions. Slowly sautee them until they begin to brown, about 8 minutes. Reduce the heat to medium low and add the minced garlic. Cook another 5 minutes.
3. Cube the cream cheese into 8 pieces. Add them to the pot and stir. Cover the pot and allow the cheese to melt, about 3 to 5 minutes. Stir occasionally.
4. When the cheese has melted, increase the heat to medium-low and add the chicken stock. Stir until everything is well incorporated. Add the roasted peppers & salt and cover the pot.
5. Simmer for 15 minutes, stirring occasionally. Remove the pot from the stove and using a hand blender, puree the soup.
6. Divide the soup between two bowls. Place two croutons into the centre of each bowl. Divide and crumble the feta over the croutons. Season with fresh ground pepper to taste.
Serve with Duck Pond Pinot Noir and enjoy!
This recipe serves two people and can be doubled or tripled (etc) to serve larger groups.