Red Pepper and Tomato Soup
|Red peppers||2 Medium|
|Parsley||1 Tablespoon, finely chopped|
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Salt and pepper||1|
|Flour||1⁄2 Cup (8 tbs)|
1. Peel and chop the onion. Cut the red pepper in half, remove the seeds and white membrane and chop. Skin and cut the tomato in half, scoop out the seeds and chop the pulp roughly. Trim the outer leaves of the leek and cut off the root; cut in half, wash well, then slice thinly.
2 Heat half the butter in a large pan, put in the onions, red pepper and leek and cook gently until the onions are soft and translucent. Add the chopped tomato and parsley and cook for about 2 minutes.
3 Pour in the stock, add salt and pepper, bring to a boil, cover the pan, reduce the heat and simmer for about 15 minutes or until the vegetables are tender.
4 Soften the remaining butter and, using a fork, blend with the flour to make kneaded butter, then stir this into the soup. Bring to a boil, stirring until the soup thickens. Serve at once.