Potato and Roast Red Pepper Soup
 
darina allen from saturday kitchen 
 
vegetarian 
preparation time less than 10 mins 
cooking time 10 to 30 mins 
 
4   red peppers
  55g2oz butter
  425g15oz potatoes, peeled and diced to 5mm/1/3in
  110g4oz onions, diced to 1/3in dice
  1tsp salt
  freshly ground pepper
  900ml1 1/2pt home-made chicken stock or vegetable stock
  120ml4floz creamy milk
sprig  of flat parsley
  roasted chillies (optional)
 
roast or chargrill the peppers for 10-15 minutes in the oven and then 
leave to cool in a plastic bag. 
peel and deseed, save the sweet juices and carefully purée the flesh 
with the juices. taste and adjust seasoning if necessary. 
melt the butter in a heavy saucepan. when it foams, add the potatoes and 
onions and toss them in the butter until well coated. 
sprinkle with salt and a few grinds of pepper. cover with a butter 
wrapper or paper lid and the lid of the saucepan. sweat on a gentle heat 
for approximately 10 minutes. 
meanwhile, bring the stock to the boil. when the vegetables are soft but 
not coloured add the boiling stock and continue to cook for about 10-15 
minutes or until the vegetables are soft. 
add the milk. purée the soup in a blender or food processor. taste and 
adjust seasoning. 
just before serving, swirl the red pepper purée through the soup or 
simply drizzle on top of each bowl. top with some snipped flat parsley. 
you might try adding one or two roast chillies to the pepper for a 
little extra buzz - serrano or jalapeno are good. 
 
-- 
(ID: 4218) Mirror: rec.food.recipes: Tue, Dec 28, 2004


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