Description
Potato and Roasted Red Pepper Soup
Ingredients
- 4 red peppers
- 55g butter
- 425g potatoes, peeled and diced to 5mm
- 110g onions, diced to 5mm
- 1 teaspoon salt
- pepper to taste
- 900ml chicken or vegetable stock
- 120ml milk
- 1 bunch of flat leaf parsley
Instructions
- Roast or chargrill the peppers for 10 - 15 minutes in the oven then leave to cool.
- Once cool, peel and deseed, save the sweet juices and carefully puree 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 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 about 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. Puree the soup in a blender or food processor. Taste and adjust seasoning.
- Just before serving, swirl the red pepper puree through the soup or simply drizzle on top of each bowl. Top with some snipped flat parsley.