Sweet Pepper Soup
|Butter||1 1⁄2 Ounce (45 Gram)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Plain flour||1⁄4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Red peppers||1 Pound, cored, seeded and chopped (500 Gram)|
|Dried red chilies||1 , chopped|
|Tomatoes||8 Ounce, skinned (250 Gram)|
|Chopped thyme||1 Teaspoon|
|Chopped chives||1 Tablespoon (For Garnish)|
Melt the butter in a large pan, add the onion and garlic and fry gently for 2 minutes.
Stir in the flour and cook for a further 2 minutes.
Gradually add the stock, stirring constantly, and bring to the boil.
Add the red peppers, chilli, tomatoes and thyme.
Cover and simmer for 20 to 25 minutes, until the vegetables are tender.
Sieve or work in an electric blender until smooth.
Return to the pan and heat through.
Garnish with chives before serving.