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Red Pepper Soup with Lime
From the kitchen of Sharmagne Leland-St. John
1 large onion
4 red peppers seeded and chopped
1 teaspon olive oil
1 garlic clove, crushed
1 small fresh red chilli, sliced
3 tablespoons tomato puree
11⁄2 pints chicken stock
Zest of one lime
Juice of one lime
Salt and black pepper
Cook the onion and pepper in the oil in a covered
saucepan for about 5 minutes. Until just softened.
Stir in garlic, chili, and 11⁄2 tomato purée.
Add half the stock, then bring to boil. Cover and simmer for 10
minutes. Cool slightly, then purée in a food processor
or blender. Return to the pan and add the rest of the
stock, the lime zest and juice, salt and pepper. Bring
soup back to boil, then serve at once.
See recipe for Garlic Croutons September 2006
I received this recipe on an internet recipe chain letter!