Beef and roasted pepper soup

Servings: 6

Prep Time: 5 minutes

Cook Time: 60 minutes

Ingredients

• 4 red peppers, halved
• 450 gr (1 lb) lean ground beef
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 15 ml (1 tbsp) tomato paste
• 1 250 ml (5 cups) beef broth
• 750 ml (3 cups) Richards Brune beer
• 5 ml (1 tsp) mixed herbs of Provence
• 250 ml (1 cup) hulled barley
• 1 pinch cayenne pepper
• 30 ml (2 tbsp) cornstarch, diluted in a little cold water
• 90 ml (6 tbsp) sour cream
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

1. Preheat the oven, with the rack in the center on broil.
2. On a baking sheet covered with parchment paper or a silicone mat, place the peppers, skin side up and roast in the oven until the peppers have their skin grilled and blackened.
3. Then let cool, remove the skin and cut the peppers into julienne strips.
4. In the meantime, in a hot saucepan, brown the meat in the fat of your choice for 5 minutes. Add the onion, garlic, tomato paste and cook over high heat for 2 minutes.
5. Add the broth, beer, herbes de Provence, barley, cayenne pepper and simmer for 45 minutes.
6. Add the diluted cornstarch and mix.
7. Then add the roasted peppers and cook for another 10 minutes. Check the seasoning.
8. When serving, on each plate, divide the sour cream and green onions on top.