Yield: 8 servings
|2||Cloves garlic; finely chopped|
|1 large||Spanish onions; , up to 2|
|1||Dsp olive oil|
|850 millilitres||Light vegetable or chicken stock|
|Swirl of yoghurt|
Roast the whole peppers in the oven at 200C/400F/gas 6 for approximately 30 minutes. This will soften and sweeten the flavours and make it easier to remove the skin. Cut the peppers into chunks.
In a large heavy based pan gently cook together the garlic, onion and oil, being careful not to let them brown as the colour of the soup is so important. This slow initial cooking should take 6-7 minutes until the onions are softened.
Peel the peppers, cut into chunks and add to the pan. Toss around until coated but again be careful not to let them brown. Add the oregano and stock to the soup. Put the lid on top and leave to simmer for approximately 20 minutes until the vegetables are soft and well blended. Mix in the food processor then return to the pot.
Adjust the seasoning and consistency of the soup with the stock. There is no flour used as a thickener in the soup as it would spoil the colour.
Serve hot with a swirl of yoghurt or even a dash of sherry.
Carlton Food Network
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