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Capsicum Soup

1 large red onion, peeled and chopped
2 cloves garlic, chopped
75ml extra virgin olive oil
1 kg sweet, ripe red capsicums, remove cores, seeds & membranes
1 litre (4 cups) chicken stock
salt and freshly ground black pepper
juice of 1/2 lemon
2 chopped bacon rashers
sour cream
fresh chives

Soften the onion and garlic in olive oil over a low heat. Add the
chopped capsicum and cook gently until softened (up to 20 minutes).
Puree the caramelised capsicum, onion and garlic in a blender or
liquidiser. Add up to four cups of chicken stock, depending on what
consistency you want your soup to be. Simmer for about ten minutes,
season to taste and add the lemon juice. To make a crispy bacon
accompaniment to the soup, chop up a few rashers, put them into a
pan, cook until crisp and then drain off remaining fat on kitchen
paper. (Tip: you don't need to use extra oil - as the fat comes
out of the bacon it will slowly become crispy.) Serve with a sprinkle
of chives, a scatter of fried bacon and a dollop of sour cream.


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