Name: Roasted Red Pepper Soup
Ingredients: 6 Red peppers; 2 tb Olive oil; (2 to 3); 2 Onions; finely chopped; 1 tb Fennel seeds; 1 ts Soft thyme leaves; 225 g Plum tomatoes; peeled, seeded and; ; diced; 1 tb Tomato puree; 1 1/4 l Vegetable or chicken stock; 300 ml Double cream; (optional); 2 tb Chopped fresh basil; Salt and freshly ground black pepper; Chilli cream and Parmesan croutons; to garnish (see; ; recipes)

Heaven would be a very hell to an unholy heart. If now – the presence of God in His servants, and the presence of God in His ordinances – is such a hell to unholy souls; ah, what a hell would the presence of God in heaven be – to unholy hearts! It is true, an unholy heart may desire heaven – as it is a place of freedom from troubles, afflictions, oppressions, vexations, etc., and as it is a place of peace, rest, ease, safety, etc. But this is the least and lowest part of heaven. To desire heaven as it is a place of purity, a place of grace, a place of holiness, a place of enjoying God, etc. – is above the reach of an unholy heart. The company of heaven are all holy, the employments of heaven are all holy, the enjoyments of heaven are all holy – therefore heaven would be a most undesirable thing to unholy hearts. An unholy heart is no way desirous nor ambitious of such a heaven as will rid him of his darling sins, as will make him conformable to a holy God, as will everlastingly divorce him from his precious lusts, as will link him forever to those gracious souls whom he has scorned, despised, and persecuted in this world.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Food &, Drink	8	servings

INGREDIENTS

6		Red peppers
2	tb	Olive oil; (2 to 3)
2		Onions; finely chopped
1	tb	Fennel seeds
1	ts	Soft thyme leaves
225	g	Plum tomatoes; peeled, seeded and
		; diced
1	tb	Tomato puree
1 1/4	l	Vegetable or chicken stock
300	ml	Double cream; (optional)
2	tb	Chopped fresh basil
		Salt and freshly ground black pepper
		Chilli cream and Parmesan croutons; to garnish (see
		; recipes)

INSTRUCTIONS

1 Grill the peppers for 20-30 minutes until well charred and blistered,
turning regularly. Put into a polythene bag, blow up and secure. Leave to
cool completely, then peel, de-seed, saving any juices and chop up the
flesh.
2 Heat the oil in a large pan, add the onions, fennel seeds and thyme and
cook for about five minutes until the onions are softened but not coloured.
3 Add the peppers and any reserved juices with the tomatoes, tomato puree
and stock. Bring to the boil, reduce the heat and simmer for 15 minutes
until the mixture has thickened and reduced slightly.
4 Place the soup in a food processor in batches or blitz with a hand-held
blender, then pass through a fine sieve if you like a really smooth finish.
5 Pour back into a clean pan and stir in the cream, if using, and basil.
Season to taste and just warm through. Ladle into bowls and garnish with
the chilli cream and croutons, if liked.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

A Message from our Provider:

“When God saw you – It was love at first sight”