Recipe image

Potage crecy

with Hot Peppadew® Piquanté Peppers

A tasty winter warmer.

Recipe submitted by Rachel Shadbolt




Serves 5

Prep time

15 min

Cook time

15 min

Hot Peppadew® Piquanté Peppers


  1. Heat the oil in a large pan over a medium-low heat, add the onion, carrots and bouquet garni and sweat, covered, for 10 minutes. Add the rice and Peppadew™ and stir well. Add the stock, season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the rice and carrots are tender. Cool slightly, remove the bouquet garni then liquidise. Add a little more stock if the soup is too thick for your taste, and stir in a squeeze of lemon juice. Check the seasoning.
  2. When ready to serve, reheat and ladle into warm bowls. Add a swirl of soured cream then top with torn coriander or parsley and sliced Peppadew®.



  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 500g carrots, peeled and sliced
  • Bouquet garni of 3 sprigs thyme or lemon thyme, 1 sprig tarragon, 2 sprigs parsley and 1 bay leaf, tied together
  • 2 tbsp pudding rice
  • 4 hot or 6 mild Peppadew® Piquanté Peppers, roughly chopped
  • 1.5 litres light chicken or vegetable stock
  • Squeeze of lemon juice
  • To Serve:
  • A little soured cream
  • Coriander or parsley leaves
  • 6 Peppadew™, sliced

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