Roasted red pepper soup

2 likes 0 comments Recipe by Cliff Williams

Ingredients for 4

2 Red Peppers

2 Large Carrots, Chopped

2 Large Garlic Cloves, Thinly sliced

2 Onions, Diced

Salt

Black Pepper

25g Butter

2 Tbsp Oil (Preferably Olive Oil)

Thyme/Lemon Thyme

1L stock (Vegetable, Chicken or Beef)

105 min · Easy

Directions

1. Start by placing the butter and oil in a heavy bottomed pan and heating it over a low/medium heat.

2. Once the butter has fully melted, add the onions, garlic and carrots and leave to cook slowly stirring occasionally.

3. Whilst they cook, char the skin of the red peppers using the flame of a gas hob. (Make sure that you don't burn the pepper whilst doing this). Once the entire outside of the peppers are chared, put them in a bowl and cover them. Leave them to sweat for ten minutes.

4. After ten minutes take the peppers out of the bowl and rub the skin off. Slice the peppers and then add them to the onion mixture.

5. Cook for another five minutes and then add the stock.

6. Bring the mixture to the boil and then turn off the heat.

7. Add the soup to a blender and blend until smooth.

starters, soup January 29, 2012 14:55