From gladysdinletir@superonline.com Tue Jan 4 15:23:56 2005 Date: Wed, 29 Dec 2004 04:16:06 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Roasted Red Pepper Soup with Pesto Croutes Followup-To: rec.food.cooking, rec.food.recipes Roasted Red Pepper Soup with Pesto Croutes British Diabetic Association Soups & Starters Serves 8 "This soup is superb - the pesto croutons are quite a contrast and make this soup a great starter for dinner parties." Mrs. Janice Sibbald 8 red peppers, halved and deseeded 1 Tbsp olive oil 2 onions 1 large potato 400g14oz canned chopped tomatoes 3 Tbsp tomato puree 2 l/ 3 1/2 pints vegetable stock freshly ground black pepper For the croutes 16 slices French bread 8 Tbsp pesto Place the peppers skin side up onto a baking sheet and place under a hot grill until the skin is blackened. Remove from the heat and place in a plastic bag for 10 minutes, then remove and discard the skin and slice the flesh. Meanwhile, heat the oil in a large pan and fry the onion and garlic for 4-5 minutes until softened. Add the potato and fry for a further minute. Add the tomatoes, tomato puree, red peppers, and vegetable stock. Bring to the boil, cover and simmer for 12-15 minutes, until the potatoes are tender. Transfer to a food processor or blender and blend until smooth. Season well with black pepper. Toast the bread on each side then spread over a little pesto and serve with the soup. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/