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Recipe for :

Roast Red Pepper Soup
 

If you love cooking, or even just enjoy food for food's sake, you should visit Henrie's Hotch Potch, the Highlife regular recipe column for a truly amazing website: www.iafrica.com.

Henrie GeyserA food guru if ever there was, Henrie Geyser does not supply just any old kind of recipe, randomly pinched from the yellowing pages of Your Average Cookbook. Rather, the wondrous menus that grace the pages of Henrie's Hotch Potch each week have come to exist through endless experimenting and tasting, night after night of gleeful peeling, chopping, stirring, stuffing, straining, baking, grilling, frying and braaiing - wooden spoon in one hand, glass of wine in the other.

We are fortunate enough to have been given permission to reproduce a few of Henrie's recipes, just so that we can get a taste! To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

Ingredients

2 large red peppers
1 tin of peeled tomatoes
4 pickled peppadews, coarsely chopped
1 clove of garlic, finely chopped
1,5 litres of chicken or vegetable stock
1 cup dry white wine
1 tablespoon brown sugar
2 teaspoons extra virgin olive oil
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh mint
A sprinkling of paprika
Salt and a little coarse black pepper

Method
  • Turn your oven on grill and place the two red peppers close to very hot grill When it starts to blacken, give them a half turn. Continue until the peppers have been seared all round Remove peppers from oven and let it cool until you can handle it, then peel, open and remove the pith and seeds. Try to keep the liquid because it adds to the flavour
  • Break the peppers into chunks and place in a saucepan
  • Chop the tomatoes coarsely and add to the peppers
  • Add all the ingredients except for the olive oil and mint
  • Bring to the boil and then let is simmer for 15 minutes over low heat
  • Remove from the heat and add the olive oil and chopped mint
  • Liquidise, then reheat and serve hot
  • In summer serve this chilled, adding a twirl of cream to each plate

Optional:
If you like a little zing in your food you can add a finely chopped fresh chili - or two.

Serves 4

Henrie

To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

 
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