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    Sunday, May 11, 2014

    Autumnal Soup - Making the most of Pepper and Courgettes

    Autumn is well and truly here, I had some capsicums and courgettes in the fridge
    Almost the end of these, as a seasonal vegetable,
    I thought I would attempt a soup with them.
    Added a Potato to thicken and Onion for flavour and it was successful.
    So I have made it again, made a couple of changes and I’m delighted with it

    Garnished with Chopped Tomato, added some extra flavours of Chili Paste and Basil Paste  from a tube.
    Very handy to have in the fridge, they keep well and of you haven’t any fresh herbs on hand, next best thing

    To feed 6 

    Red Peppers halved seeds out
    1 Yellow Pepper halved, seeds out
    2 large Courgettes halved
    2 medium Onions halved skin on
    Sea salt and freshly ground black pepper
    Olive oil
    1 large Potato peeled and chopped into large chunks
    1 Litre Chicken stock
    Water if necessary
    2 teaspoons Chili Paste
    1 tablespoon Basil Paste
    1 tablespoon red vinegar

    6 small tomatoes chopped
    2 tablespoons Olive oil
    Sea salt and freshly ground black pepper
    Pinch of sugar

    Pre Heat oven 190C
    Season Peppers, Courgette and Onions
    And toss in Olive Oil

    Roast for about an hour
    Remove Peppers and place them in a bowl and cover with glad wrap
    This will make it easier to skin them when cool

    Meanwhile add peeled and chopped Potato to chicken stock
    Add  roasted Onions and Courgettes to pot and any oil from the roasting pan
    Add water to make sure everything is well covered

    Bring to boil and simmer till Potatoes are tender
    Add Chili and Basil
    Pour into blender and whiz
    Back into pot
    Add Red Wine Vinegar and adjust seasoning to your taste

    Meanwhile skin Peppers.  And chop
    Keep some aside for garnish
    Then add the rest to pot, along with the juice collected in the bowl

    Just before serving
    In a pan
    Gently heat Olive Oil
    Add Chopped Tomatoes season with Salt, Pepper and Sugar

    Saute for about 2 minutes, just to soften
            Dish up into soup bowls
    Garnish with reserved Peppers and Tomatoes
    Drizzle with the oil from the cooked Tomato

    A master piece I reckon, some hot buttered toast, or a little dinner roll would go well with it

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