Name: Roasted Red Pepper Soup
Ingredients: 50 ml Extra virgin olive oil; (2fl oz); 2 Onions; finely chopped; 1 tb Fennel seeds; 1/2 ts Soft thyme leaves; 1 Bay leaf; 3 Cloves garlic; finely chopped; 3 Green chillies; finely diced; 6 Roasted red peppers; skinned, seeded and; ; sliced; 225 g Plum tomatoes; skinned, seeded and; ; sliced (8oz); 1 tb Tomato puree; 1 1/2 l Vegetable or chicken stock; ( 2 3/4 pints); 300 ml Double cream; (1/2 pint); 2 tb Ripped basil leaves; Salt and ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		More, Simply, Antony	8	servings

INGREDIENTS

50	ml	Extra virgin olive oil; (2fl oz)
2		Onions; finely chopped
1	tb	Fennel seeds
1/2	ts	Soft thyme leaves
1		Bay leaf
3		Cloves garlic; finely chopped
3		Green chillies; finely diced
6		Roasted red peppers; skinned, seeded and
		; sliced
225	g	Plum tomatoes; skinned, seeded and
		; sliced (8oz)
1	tb	Tomato puree
1 1/2	l	Vegetable or chicken stock; ( 2 3/4 pints)
300	ml	Double cream; (1/2 pint)
2	tb	Ripped basil leaves
		Salt and ground black pepper

INSTRUCTIONS

Heat the oil in a saucepan, add the onion, fennel seeds, thyme, bay leaf,
garlic and chilli and cook over a medium heat until the onion softens
without colour, about 10 minutes. Add the roast peppers and any of their
roasting juices, along with the tomato, tomato puree and stock. Simmer for
15 minutes.
Liquidise the soup in batches and pass through a fine sieve. Return to the
heat and fold in the double cream and basil. Warm through and season to
taste.
Converted by MC_Buster.
Per serving: 81 Calories (kcal); 6g Total Fat; (62% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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