Creamy Red Pepper Soup

1. Ingredients

2. Method 1 - 4

Serves 4

Timings –

Prep –   30 mins*, Cooking – 45 mins*, Blending 10 mins*.

*"The quoted times are an estimated and may vary based upon your experience & chosen ingredients”

Method

1.Melt the butter in a large pan on a medium heat, then add the onion, peppers, garlic & chili flakes if using. Cook for 5 -10mins or until starting to soft.

      
2.Pour in the chicken stock, stir well,  reduce the heat to low and simmer for 30mins.

3.Once cooked allow to cool for a few minutes.

4.Using a stick blender, blend the soup until smooth and no pieces of pepper or onion appear.

3. Method 5 - 8 & Hints

5.Prior to serving add the cream stir in and cook through.

6.Add salt & pepper to taste

7.Do not allow the soup to boil

8.Serve in warm bowls .

Hints – 

You can pre-cook this soup and store in the fridge, but do not add the cream until your are ready to serve.

If you do not have a stick blender, you can also use a jug blender or food processor, you will need to do this in batches and have a second pan available.