These are very tasty soups with a wonderful colour.
Ingredients
- 2 large onions
- 4 red/orange/yellow peppers
- 100g butter
- 2 cloves of garlic – crushed.
- 1½ litres of chicken stock
- 1 tablespoon of tomato purée
- Salt and pepper to taste
Method
- Thinly slice the onions.
- Cut all the peppers into thin strips.
- Melt the butter in a large frying pan.
- Gently cook the onions until they are golden.
- Add the garlic and peppers and cook for a few minutes longer.
- Transfer the mixture to a large saucepan.
- Add the chicken stock and tomato purée.
- Bring to the boil.
- Turn the heat down and simmer gently with a lid on the pan.
- Simmer till the peppers are very soft.
- With a slotted spoon remove some of the cooked peppers.
- Roughly chop/mash these.
- Purée the rest of the soup.
- *
- Put the large chunks of peppers back in.
- Gently bring back to the boil.
- Season to taste.
- *
- Serve with rye bread croutons.
Royal Doulton – Tapestry 1966 – 1988
Peppers & Bean Soup
Ingredients
- As above and
- 1-2 tins of white kidney beans drained.
Method
- Make the soup as above up until the soup has been puréed.
- Add the beans to the soup.
- Bring to the boil.
- Lower the heat and simmer for around 5 minutes (can be longer – the beans should be soft.)
- Put the large chunks of peppers back in.
- Gently bring back to the boil.
- Season to taste.
Royal Stafford – Blossom Time – 1950s
