Capsicum Soup With Olive Cornbread Recipe

Ingredients For Capsicum Soup With Olive Cornbread Recipe

• 1 tablespoon Olive oil
• 2 Red onions, halved, finely chopped
• 2 Garlic Cloves, Crushed
• 4 Red capsicums, halved, deseeded, coarsely chopped
• 400 gram 1 can diced tomatoes with basil
• 1.25 liter Massel chicken style liquid stock
• 250 milliliter Thickened cream
• Salt and freshly ground black pepper
• 0.25 cup Finely Chopped Fresh Chives
• 170 gram Coarse polenta
• 150 gram Self raising flour
• pinch Salt
• 250 milliliter Milk
• 100 gram Butter melted
• 1 Egg, lightly whisked
• 80 gram Coarsely grated cheddar