Red pepper soup

Name: Red pepper soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 50.00 g butter; 3.00 red pepper cubed; 1.00 onion large, chopped; 3.00 garlic cloves, crushed; 750.00 ml stock chicken; 60.00 ml wine white; 2.00 fresh thyme sprigs; 0.00 sugar pinch

4 servings Prep: 15 mins, Cooking: 25 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

50.00 g	butter
3.00	red pepper — cubed
1.00	onion — large, chopped
3.00	garlic — cloves, crushed
750.00 ml	stock — chicken
60.00 ml	wine — white
2.00	fresh thyme — sprigs
0.00	sugar — pinch

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Method:

Melt half the butter in a saucepan, then add the peppers, onions and garlic.
Sauté until wilted, but do not allow to brown.
Add stock, wine and thyme.
Bring to the boil, then reduce heat and simmer until tender for about 15 to 20 minutes.
Allow to cool.
Remove the thyme then liquidise the soup.
Reheat and season to taste with salt and freshly ground black pepper.
Stir in remaining butter and sugar.
Add a swirl of cream to each serving and sprinkle with finely chopped basil or parsley.
Serve with lightly toasted ciabatta bread rubbed with a cut clove or garlic.