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Instructions |
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1. Heat the oven to 200 C
2. Roast the peppers by cutting each pepper in
half and removing all seeds and white parts. Place
on a baking tray lined with aluminum foil with
cut side down. Roast for 40 to 50 minutes.
3. Move to a bowl and cover with nylon wrap and
leave for 20 minutes to cool and to ease skinning.
Remove skin but don't do this under water or the
peppers will lose taste.
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4. Making the soup
Heat a pot on a medium to low flame and add olive
oil and the leeks. Stir often and steamfry for
about 10 minutes until they soften but are not
mushy or even golden. Add 400 ml of water, the
peppers and sugar. Bring to a boil. Lower flame to
low and cook for another 15 minutes.
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Using a food processor or hand held blender or
emulsifier, blenderize soup to a smooth consistency.
Add salt and pepper to taste.
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can be served hot or cold
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| Serving
Suggestions |
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Add a dollop of creme fraiche or yogurt topped with chopped chives to each bowl or mug
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Originally Submitted
12/27/2012
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