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Sweet Red Pepper Soup

 

Ingredients

3 medium red peppers, halved

2 tablespoons olive oil

2 medium onions, chopped

1 clove garlic, crushed

½ cup tomato puree

2 tablespoons tomato paste

2 cups water

2 chicken stock cubes

1 teaspoon dried marjoram leaves

½ cup sour cream

 

Method

Place peppers cut side down on an oven tray. Bake in a moderate oven for about 20 minutes or until skin blisters. Cool slightly and peel and chop the peppers.

Heat oil in large saucepan, add onion and garlic, and cook over moderate heat for about 2 minutes or until onion is soft. Stir in peppers, stock cubes, puree, water; bring to boil , reduce heat, and simmer, uncovered, for about 30 minutes. Stir in marjoram, blend or process mixture in several batches until smooth. Return to pan, stir in cream, reheat without boiling.

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