Roasted Red Bell Pepper Soup - Unexpected and Delicious

I may sound a little unusual but this delicious soup has been a big hit every time we have served it. If you have never tried it before you won't be dissapointed. It's made with only a few ingredients so get the best you can. Fresh rosemary will make all the difference. It's quick and simple to make if you get a bit organised first.

Ingredients:

• 5-6 large Red Bell peppers
• 1 medium brown onion
• 2-3 springs of fresh rosemary (or dried if no fresh is available)
• 1litre vegetable stock
• 3 heaped teaspoons sweet paprika
• salt and pepper to season
• olive oil (or other for cooking onion)

Equipment:

• baking tray and baking paper
• pot with lid
• colindar
• 2 bowls (one with cold water, one empty to fit the colander)
• oven with grill setting or other grill

If you haven't blackened bell peppers before it's simple and you can't overdo it- the idea is to burn everything!

Arrange the washed peppers on a tray lined with baking paper to prevent sticking. There will be juice so use a tray with some sides. Grill the peppers one side at a time until the are blackened all over. Do all the sides and even the ends if you can.

Whilst still hot, transfer the peppers to a clean plastic bag and or sealed container to steam and release the skins.

If any juices remain in the tray tip those into your empty bowl to add to the finished soup.

Leave the peppers sealed in the bag to cool.

Finely chop your onion and add to your cooking pot with some oil (olive or other) and your rosemary. Simmer gently over a low heat. Remove the rosemary after a few minutes. You only need the flavour to infuse the onion. Simmer until the onion is soft and translucent. Set aside whilst you prepare the peppers.

This is the bit you want to get organised for. Place you colander in the bowl in which you have the tray juices, this will catch the rest of the juice as you skin and seed the peppers. Gently remove the skins which should just fall off. Carefully pull the pepper apart and remove the seeds and stem. The bowl of water is an easy way to rinse any seeds from your hands as you go. Add the pepper meat to the cooking pot and when you are finished add the juices collected in the bowl as well.

Return the pot to the stove. Add the carton of stock (1litre) and simmer for about 30 minutes or until everything is very tender.

Use a stab mixer or blender to puree the soup until smooth. Simmer another 15min to ensure the soup is smooth and creamy.

Serve as is or garnish with a dash of cream, some croutons or some fresh parsley.