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Tomato and Red Pepper Soup

2 med Onions
2 oz. Butter
2 oz. Flour
1 pt. Stock or water
6 lge, Vine Tomatoes
3 Red Peppers

Melt the Butter in a heavy lidded pot.
Slice the Onions and cook gently with the lid on until soft.
Put the Tomatoes into a separate pot with a tablespoon of water and let them cook gently until collapsed and soft.
Skin the Peppers either by holding the pepper on a long fork over a gas flame and blackening the skin or halving them and putting under a very hot grill until black.
Either way wash off all the blackened skin and add the peeled peppers to the onion mixture.
Stir the 2oz. of flour into the pot, stir well over a gentle heat, add the water or stock, sieve in the tomatoes to exclude the skins and pips and bring to the boil.
Liquidize this mixture and season carefully before serving.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef