Roasted Pepper Soup
3 red peppers
1 yellow pepper
1 onion, chopped
1 garlic clove, crushed
750ml/1¼ pints/3 cups vegetable stock
15ml/1 tbsp plain flour
salt and freshly ground black pepper
red and yellow peppers, diced to garnish
Preheat the grill. Halve the red and yellow peppers and cut out and discard their stalks and white pith. Scrape out and discard the seeds.
Line grill pan with foil and arrange the halved peppers, skin-side up, in a single layer. Grill under a hot grill until the skins haveblackened and blistered.
Transfer the grilled peppers to a plastic bag and leve for a few mins. Once cool, gently peel away and discard their skins. Roughly chop the pepper flesh. Set aside.
Put the onions, garlic clove and 150ml/¼ pint/2/3 cup stock into a large saucepan Bring to the boil and boil for about 5 mins until most of the stock has reduced in volume. Reduce the heat and stir until the onion and garlic are softened and just beginning to colour.
Sprinkle the flour over the onions, then gradually stir in the remaining stock. Add the chopped peppers and bring to the boil, stirring. Cover and allow to simmer for 5 mins.
Leave to cool slightly, then puree in a blender or food processor until smooth. Season to taste. Return to the rinsed out saucepan and reheat until piping hot. Ladle into soup bowls and garnish each ortion wth a sprinkling of diced peppers. Serve.