Title: Summer Squash Soup with Red Pepper Puree
Categories: Coxon's kit, Coxon2
Yield: 1 servings

-----------------------------------PUREE-----------------------------------
1 lg Red pepper; (roasted,
-chopped
; and liquidized)
6 Rashers bacon; smoked
1 Onion; chopped
2 tb Unsalted butter and 2tbsp
-for finishing
; soup
6 Summer squash; peeled and
-diced
500 ml Chicken or vegetable stock
1 Carrot; diced
50 g Leeks
50 g Celery
2 Shredded leaves of tarragon
2 oz Flour
1 tb Creme fraiche

Gently cook all the sliced and diced vegetables in the butter (without
colour) and 4 rashers of bacon. Add the flour and stir well. Gradually add
the stock, stir and bring to the boil. Simmer for approximately 45 minutes
and skim when necessary. Place into a food processor, use a hand held mixer
or pass through a sieve - pushing all the cooked vegetables through.

Return to a clean pan, re-boil and correct the seasoning and consistency.
Whisk in 2tsp of butter and 15ml creme fraiche. Pour into a warmed bowl and
whirl a little cream and add the pepper puree and 2 shredded leaves of
tarragon garnish with julienne of fried bacon.

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