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|
Creamy
Red Pepper Soup
(Courtesy
of Bookers Ltd.)
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A
warming start to your Christmas meal. Serve with Bookers' Autumn
Spice white wine, a fresh lively white medium dry wine with a
balanced pineapple sweetness, crisp acidity, and grapefruit and spice
flavours. This wine has a lovely aroma with hints of lychee and
floral notes. Delicious!
Serves
4
Ingredients:
|
2 |
red
peppers, quartered and de-seeded |
|
2 |
large
tomatoes, halved |
|
750
ml (1¼ pts) |
vegetable
stock |
|
150g
(5oz) |
Greek
yoghurt |
|
1
tablespoon |
chopped
coriander |
|
Salt
and pepper to season |
Method:
Grill peppers
and tomatoes for approx 8 minutes, turning once, until softened.
Peel the
tomatoes and peppers and discard skins. Roughly chop and put in a
saucepan, add the stock and simmer for 20 mins.
Blitz in a
blender with the Greek yoghurt.
Season to
taste.
Return to the
pan and gently re-heat being careful not to boil the soup.
Serve
garnished with chopped coriander. |