Roasted Red Pepper Soup

Beautiful presentation :-) And the soup was very good as well!

Serves 4

Ingredients:

3 red bell peppers

1 yellow bell pepper

1 onion, chopped

1 garlic clove, crushed

3 cups chicken or vegetable stock

1 tbs all-purpose flour

salt and freshly ground black pepper

diced red and yellow bell peppers, to garnish (or as we used here, you can garnish with a swirl of plain yogurt)

Directions:

- Heat the broiler. Cut the peppers in half. Remove the stems, cores, and all the white pith, and scrape out the seeds. Line a broiler pan with foil and arrange the halved peppers, skin side up, in a single layer on the foil. Broil until the skins are black and blistered.

- Transfer the peppers to a plastic bag and leave until cool. Peel off the skins and discard. Roughly chop the pepper flesh.

- Put the onion, garlic clove, and 2/3 cup of the stock in a large saucepan. Boil for about 5 minutes until the stock reduces in volume. Lower the heat and stir until the onion and garlic are soft and just beginning to color.

- Sprinkle the flour over the onion. Gradually stir in the remaining stock.

- Add the chopped, roasted peppers. Bring to a boil. Cover the saucepan and simmer for 5 minutes longer.

- Leave the soup to cool slightly, then puree in a food processor or blender until smooth. Season to taste with salt and ground black pepper. Return to the sauce pan and reheat until piping hot.

- Ladle into 4 (or 2 in our case) soup bowls and garnish each with a sprinkling of diced peppers (or as we have done, with a swirl of plain yogurt).