January Recipe of the Month

“Soup is cuisine’s kindest course”- Virginia Woolf

Red Pepper Soup

Servings: 4-6
Prep: 15 minutes
Cook: 25 minuteshttps://c1.staticflickr.com/1/132/406107725_0db4ffa4cd.jpg

-1 tbsp sunflower oil
-1 large chopped onion
-2 garlic cloves (finely chopped)
-2 tbsp dry sherry
-3 or 4 chopped red peppers
-1 diced potato
-2 tbsp tomato purée
-2 large skinned and sliced tomatoes
-1 liter stock
-salt and pepper

-Heat the oil in a large sauce pan and fry the onion for about 4 minutes. Stir occasionally.
-Stir in the rest of the ingredients.
-Bring to boil, cover and then simmer for about 20 minutes.
-Purée the soup in a blender, food processor or rub through a sieve.
-Reheat gently

You may garnish with cracked black peppercorns and sprigs of chervil.

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