Title: Roasted Red Pepper Soup
Categories: More, Simply, Antony
Yield: 8 servings

50 ml Extra virgin olive oil; (2fl
-oz)
2 Onions; finely chopped
1 tb Fennel seeds
1/2 ts Soft thyme leaves
1 Bay leaf
3 Cloves garlic; finely
-chopped
3 Green chillies; finely diced
6 Roasted red peppers;
-skinned, seeded and
; sliced
225 g Plum tomatoes; skinned,
-seeded and
; sliced (8oz)
1 tb Tomato puree
1 1/2 l Vegetable or chicken stock;
-( 2 3/4 pints)
300 ml Double cream; (1/2 pint)
2 tb Ripped basil leaves
Salt and ground black pepper

Heat the oil in a saucepan, add the onion, fennel seeds, thyme, bay leaf,
garlic and chilli and cook over a medium heat until the onion softens
without colour, about 10 minutes. Add the roast peppers and any of their
roasting juices, along with the tomato, tomato puree and stock. Simmer for
15 minutes.

Liquidise the soup in batches and pass through a fine sieve. Return to the
heat and fold in the double cream and basil. Warm through and season to
taste.

Converted by MC_Buster.

Per serving: 81 Calories (kcal); 6g Total Fat; (62% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.