Tuesday, December 18, 2007

Soup is liquid comfort


I borrowed the Soup Bible by Debra Mayhew from a friend recently. Although the book in itself can be quite odd, as it for some reason suggests to puree all the soups (including Borsch), it does have some great ideas in it. And the following was one of them:

Roasted bell-pepper soup:
3 red bell peppers
3 yellow bell peppers
1 chopped onion
1 chopped garlic clove
1 tbsp of flour
chicken-stock

Deseed and sector 3 red peppers and 2 yellow peppers, roast in the oven on tin foil unil the skins turn brown. Then put the peppers in a plastic bag and let it cool.
Put the onions and the garlic in a pot with ca 150 ml of chicken stock, bring to boil until it reduces and the onions are almost soft ( ca 5 min). Add the flour and the rest of the chicken stock.
Peel the skins off the peppers, coarsely chop and add to the pot. Cool, puree, bring back to boil. Serve with some chopped yellow bell pepper and / or halved cherry tomatoes.

Yum. And so pretty again. What would we do without the bright-coloured soups to get through the cold, dark and dull nights (don't answer that :).

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