Carrot and Roasted Pepper Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese. Ingredients:
5 ounces leeks, chopped |
10 ounces carrots, sliced |
2 ounces salted butter |
10 ounces roasted red peppers, skinned and seeds removed, sliced |
1 quart vegetable stock |
3 1/2 ounces sour cream |
salt and pepper, to taste |
1 baguette |
2 ounces cheese, sliced |
Directions:
1. In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
3. Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.
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