RED PEPPER SOUP   
  Ingredients :
    4 red peppers, seeded and deveined, quartered
    4 tomatoes, peeled and seeded
    cup vegetable oil
    teaspoon marjoram
    teaspoon combined dried herbs
    2 garlic cloves, crushed
    teaspoon ground curry
    1 red onion, sliced
    1 leek, only white part, sliced
    4 cups water
    teaspoon strawberry or raspberry jam
    Salt
    Pepper

  Preparation:

Brush whole peppers with oil, and bake them on a baking pan until skin turns black and charred. Remove from oven and peel.

Place oil in a saucepan and add marjoram, dried herbs, garlic and curry. Cook for 1 minute. Stir in onion and leek and cook 3 minutes more. Add tomatoes, peppers and water.

Bring to a boil and reduce heat. Cover saucepan and continue cooking for 20 minutes. Remove from heat and cool.

Blend mixture in batches with jam. Correct seasoning.
Serve hot. Decorate with a spoonful of heavy cream and fresh basil leaves, if desired.
 
        6 servings
       
 
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