| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Spanish |
Jenny, Bristow’s, Country, Kit |
8 |
servings |
INGREDIENTS
| 6 |
|
Yellow peppers |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
lg |
Spanish onions; , up to 2 |
| 1 |
|
Dsp olive oil |
| 1/2 |
ts |
Oregano |
| 850 |
ml |
Light vegetable or chicken stock |
|
|
Swirl of yoghurt |
INSTRUCTIONS
TO GARNISH
Roast the whole peppers in the oven at 200C/400F/gas 6 for approximately 30
minutes. This will soften and sweeten the flavours and make it easier to
remove the skin. Cut the peppers into chunks.
In a large heavy based pan gently cook together the garlic, onion and oil,
being careful not to let them brown as the colour of the soup is so
important. This slow initial cooking should take 6-7 minutes until the
onions are softened.
Peel the peppers, cut into chunks and add to the pan. Toss around until
coated but again be careful not to let them brown. Add the oregano and
stock to the soup. Put the lid on top and leave to simmer for approximately
20 minutes until the vegetables are soft and well blended. Mix in the food
processor then return to the pot.
Adjust the seasoning and consistency of the soup with the stock. There is
no flour used as a thickener in the soup as it would spoil the colour.
Serve hot with a swirl of yoghurt or even a dash of sherry.
Carlton Food Network http://www.cfn.co.uk/
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