This page contains a Flash digital edition of a book.
LIFESTYLE: Roasted Sweet Pepper Soup
by Helen of www.helenshorey.com
Ingredients roasting, gently fry your onion so I don’t always use all the stock.
00g red, yellow or orange peppers and garlic in a large saucepan until . Last step is to add salt to
(or a mix, if you like) softened but don’t let them brown. taste.
 large onion, roughly chopped Remove from heat and add the
2 cloves garlic, roughly chopped tinned tomatoes and the Italian
 90g carton Italian Chopped chopped tomatoes. Serving Suggestions
Tomatoes (with garlic or basil if you . Once the peppers are Serve hot with a Mediterranean style
like) blackened, remove from oven and bread such as focaccia.
 tin ordinary chopped tomatoes careful not to burn yourself, remove or delicious served ice cold with
250 ml vegetable stock (for taste and the skins. They should peel off fairly a swirl of natural unsweetened
consistency) easily. Chop roughly and add to the yoghurt or crème fraiche which
 teaspoon salt (or to taste) onion and tomatoes in the pan. makes it a perfect summer soup.
. Next step is to liquidise the
Method mixture in the food processor until Variations
. Deseed the peppers, cut into smooth. If you don’t have a food Like chilli? Add  small green or red
halves or quarters, brush with olive processor, wait until the mixture is chopped chilli to the onions when
oil and place on a flat roasting tin in cool enough to handle then press softening.
the oven at 220 degrees C or under a it through a sieve with the back of a
high grill – time will depend on your spoon. For a more herby flavour – add 2
oven but you are looking for the 5. Once you are happy that all tablespoons chopped fresh basil
skins to blacken and blister so that lumps are gone, add the vegetable before blending and garnish with a
they will come off easily. stock in stages until the consistency sprig of basil.
2. While the peppers are is how you want it – I like thick soup
22 | ukhandmade | Summer2009
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80
Produced with Yudu - www.yudu.com