In a pan heat up the oil and fry the pepper until slightly browned. Pour over the stock and boil for a few minutes until the peppers have softened.
Now using a blender mix up the stock, peppers, spice, Tabasco, green peppercorns and black pepper. Then put back into the pan and bring back to boiling point, slowly boil for approximately 20 minutes until the bitterness disappears.
Now add the mince (if using) and cream, season with sea salt and black pepper and bring to the boil.
Serve with fresh bread.
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