8 red peppers
1 onion
1.4l/2.5pints chicken stock made with Bovril or vegetable stock
700g jar passata
salt and freshly ground black pepper
2 oranges
2 x 15g packs fresh coriander
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INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Quarter and deseed the peppers, place skin side uppermost under a hot grill or about 10 minutes until tender and blistered. Stand for 10 minutes, remove the skin and roughly chop the flesh.
2. Chop the onion, place in a pan with a little stock, bring to the boil, cover and simmer for 5 minutes until tender. Leave to cool for 10 minutes.
3. Place the onion, pepperand a little stock in a food processor and blend until smooth. Transfer to a pan with the remaining stock, passata and seasoning to taste. Pare off the rind from half of one orange and set aside. Finely grate 1 teaspoon rind from the other orange and add to the pan with the juice from both oranges.
4. Bring the soup to just below boiling point, stirring, ladle into serving bowls and serve garnished with the pared rind cut into strips and chopped coriander.
1/2 syn on all plans (for the cooked fruit)