- ½ cup lime sorbet
- 2 tbsp chopped mint or basil
- 1 cup chopped onions
- 1 tablespoon butter
- 1 teaspoon vegetable oil
- 4 cups vegetable stock
- 6 red peppers charred, skinned, and seeded
- 1 tablespoon chopped garlic
- 1 cup milk
- Salt and freshly ground pepper
- A few sprigs of thyme
- 4 cheese straws
- chili oil for garnish
Stir chopped herbs into lime sorbet. Keep frozen.
Heat butter and oil in a soup pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and thyme and cook for 2 minutes longer. Add vegetable stock, red peppers and thyme sprigs. Bring to a boil then reduce to a simmer and cook for 15 to 20 minutes, or until vegetables are very soft. Stir in milk. Season with salt and pepper.
Ladle one cup liquid into a bowl and reserve. Remove thyme sprigs from soup. Blend soup, adding reserved cooking liquid as need to get the desired consistency. Pass mixture through a strainer and re-season with salt and pepper.
Serve soup hot with a last minute addition of lime sorbet and a few drops of chili oil. Add a cheese straw across the top.