- 2 tbsp olive oil, plus extra to serve
- 25g/1oz butter
- 1 banana shallots, halved
- 2 garlic cloves
- 1 tbsp smoked paprika
- 2 sprigs fresh thyme
- 2 tbsp tomato purée
- 400g/14oz roasted red peppers from a jar, drained
- 400ml/14fl oz chicken stock, hot
- 100ml/3½fl oz double cream
- vegetable oil, for deep frying
- 500g/1lb 2oz mashed potatoes
- 1 tbsp finely chopped flatleaf parsley
- 50g/1¾oz plain flour
- 1 free-range egg, beaten
- 75g/2½oz flaked almonds
- basil leaves, to serve
- For the red pepper soup, heat the oil and butter in a saucepan and once melted add the shallots, garlic, paprika and thyme and cook for 1-2 minutes. Add the tomato purée and cook for 1 minute. Add the peppers and stock and cook for 5-6 minutes, finish with the cream. Place in a blender and blend until smooth.
- For the almond potato croquette, heat the oil in a deep-fat fryer or heavy-based deep pan to 180C. (Caution: Hot oil can be dangerous. Do not leave unattended.) Mix the flatleaf parsley into the mashed potato. Roll the mash into small sausage shapes.
- Put the flour, beaten egg and almonds onto three separate plates. Roll the potato sausages in the flour, then the eggs and then the flaked almonds.
- Carefully lower the croquettes into the hot oil and deep-fry for 2-3 minutes, until golden-brown, crisp and hot through. Remove using a slotted spoon onto a plate lined with kitchen paper.
- Ladle the soup into serving bowls, drop a few almond croquettes in the centre and garnish with the basil and olive oil.