Tricolour roasted pepper soup
four of every pink, yellow and inexperienced peppers
three medium to massive onions
three medium potatoes
1 and half of pints of vegetable inventory
In a scorching oven roast all of your peppers till they char, then take away from oven and permit to chill
Within the meantime in three separate pans add one onion chopped, one potato diced and half of pint of veg inventory.
Convey every pan to the boil and simmer till potatoes are tender.
Take your cooled peppers and peel off the pores and skin and take away seeds.
To every pan add the flesh of the roast peppers do this pink in a single yellow in one other and so on.
Blitz collectively till clean, you need to find yourself with three separate soups of the identical consistency, at this stage you’ll be able to mix in some double cream, approx 1 tbsp per pan.
Pores and skin and minimize your chorizo and slowly heat by way of within the olive oil to make a chorizo oil dressing.
Now pour every soup into three jugs, get somebody to assist and pour the soups on the identical time in a bowl till they meet, see pic … place carried out chorizo within the centre and gown with the oil, non-compulsory add a small drop of balsamic glaze … a easy soup, tasty however very efficient … this quantity serves two