Soups: Red Bell Pepper 05 by Recipe Cottage

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	Red Bell Pepper 05

		Red Pepper Soup Take 2 1/2 lb (about 5) red peppers and remove the stems, seeds and ribs. Put them in a Ziploc bag which is partly open, or in a large glass container. (In the absence of a microwave you could steam grill, or roast them.) Cover tightly and Microwave for 15 minutes. The peppers should be soft. Either pass the peppers through a food mill with the medium blade(my first choice) or puree in a food processor or blender. The food mill removes the skin, the other options chop the skin and will give a different texture. This makes 2 1/2 to 3 cups, freezes well, and is very useful to make a soup or sauce. Red pepper soup Puree from 2 1/2 lb peppers 1/2 cup yoghurt or sour cream 2 1/2 cup water or chicken stock Whisk everything together. Serve cold. Serves 4. Variations: Add 2 sections of chopped preserved lemon. Puree or finely dice 5 or 6 black olives. Add minced garlic. Use the puree as a sauce for fish, chicken or pasta, mixed with one of the above.