Red Pepper Soup

INGREDIENTS

• 30 mL (2 tablespoons) ComplimentsOlive Oil

• 1 onion, chopped
• 1 garlic clove, chopped
• 6 to 8 red bell peppers, seeded and cut into pieces
• 2 cubanel peppers, chopped
• 2 potatoes, diced
• 30 mL (2 tablespoons) basil paste (or 15 fresh basil leaves, chopped)
• 500 to 750 mL (2 to 3 cups) chicken stock (or enough to cover the other ingredients)
• Freshly ground pepper, to taste
• 125 mL (1/2 cup) milk
• Fresh basil leaves (as garnish)
  

PREPARATION

1. Heat the oil in a saucepan and sauté the onion and garlic for 2 minutes.
2. Add the peppers, potatoes, and basil, and cook for another 5 minutes.
3. Add the chicken stock and combine thoroughly; season with pepper, to taste.
4. Simmer on medium heat for about 30 minutes or until the vegetables are tender.
5. Purée in a food processor until smooth.
6. Strain to remove any lumps and fibres.
7. Return the ingredients to the saucepan.
8. Stir in some milk to obtain the desired consistency.
9. Heat slightly and adjust the seasoning.
10. Serve in individual bowls and garnish with fresh basil leaves