Just a tip I made this for a dinner party a few weeks ago and lovely sieved the lumps out, but we like the chunky lumpy element so am not going this far this time.
It was very well complemented on. The recipe is from the book Mary Berry and Lucy Young at Home published by the Random House Group ISBN 978-1-849-90480-3
6 large red peppers
2 tablespoons olive oil
1 chopped large onion
2 finely chopped garlic cloves (i use smoked garlic which is amazing)
6 quartered tomatoes
900 ml (1.5 pints) of chicken stock (i use ready made but if you have the book refer to page 248)
1.5 tablespoons of balsamic vinegar
1.5 tablespoons of brown sugar
salt and pepper
Preheat oven to 220 C/200 C fan/Gas mark 7.
Slice each pepper in half and remove stalk and seeds. Place cut side down on a baking sheet and roast for 30 minutes till tinged brown.
While peppers are cooking heat oil in a large pan, add onion and garlic, cover and fry gently until softened but not coloured.
When the peppers are ready add to the pan along with the tomatoes, stock, balsamic vinegar and sugar and stir. Bring to the boil and simmer for 10-15 minutes or until the onions are completely soft.
Process soup until smooth. (if you wish to sieve do so at this point).
Season with salt and pepper or thin with a little water or stock.
Today i used a mixed bag of peppers as they were cheaper and the result is below.
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