Recipe for Summer Squash Soup with Red Pepper Puree 
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Yield:
1 servings
Ingredients:
Amount Ingredient
PUREE ----------------
1 lrg Red pepper, (roasted, chopped and liquidized)
6 x Rashers bacon, smoked
1 x Onion, chopped
2 tbl Unsalted butter and 2tbsp for finishing soup
6 x Summer squash, peeled and diced
500 ml Chicken or vegetable stock
1 x Carrot, diced
50 gm Leeks
50 gm Celery
2 x Shredded leaves of tarragon
2 oz Flour
Instructions:
Instructions: 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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