Roasted Red Pepper Soup
June 15th, 2008
Ingredients: butter, 1 onion, 1 litre vegetable stock, 1 can roast peppers (320 ml),
Bake 1 finely chopped onion in hot butter. Then add 1 litre of vegetable stock and bring that gently to the boil. Chop in the food processor 1 can roast peppers as fine as possible. Add this to the vegetable stock and leave it on low heat to simmer for about 10 minutes. Let it not boil. Enjoy!
