Question of the week: as the weather's getting colder, do you have a favourite Winter-warmer type recipe you'd like to share? "Bonfire Night tonight, so really the menu ought to be baked potatoes and bangers-in-a-bun, but if you need something to warm you up after watching a fireworks display, soup is rarely a bad idea. Soup recipes are always a bit vague, but here's an experiment that turned out very tasty indeed.
Red Pepper Soup.
I was working with roughly two red [bell] peppers and half a large onion person - for five I had ten peppers and three really substantial onions. Chop the onion fine, and soften really slowly in an almost obscene amount of butter until they're glistening and transparent. Add in the finely chopped [and seeded] peppers, and more butter if things are looking dry. Keep stirring them over the low heat, until they too soften and cook down. At a rough eyeball they reduced in volume somewhere between a half and a third. Add enough vegetable stock [or I guess maybe chicken or turkey stock, if you're carnivorous and have it to hand] to make it soupy but not to drown it [I added probably just less than half a pint.] simmer gently for a while longer, season to taste, and enjoy. I ran 2/3 of it through the food processor to get that really thick smooth texture, but it's hardly compulsory."
- Miss Alice
* Photo by Alan Cleaver/, used under Creative Commons.
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