Well it's been a while since I wrote something here. Various reasons, partly I am busy, partly I am lazy, but mainly its' because... no that's it really.
So soup Monday was a thing, and it still is, but sometimes things conspire against me and the days blend into one, and we eat soup on a Thursday. No excuses, just a heads-up. We had a big party last weekend and me being me, I obviously over ordered / catered on the food front so ended up with piles of peppers, amongst other things. I love a pepper, made better with the addition of heat, salt and garlic, so why not go through the whole process then blitz it into liquid form? A better question I will wait for...
Ingredients. Enough for 2 hungry boys
4 Peppers, of various colours / shapes / sizes. It's all love here
4 Fat Cloves of Garlic
1 Medium Onion, sliced
1tsp Rose Harissa Paste. Yum!
400ml Vegetable Stock
Crème Fraîche - to serve
Toasted Almonds - to serve
Method
1. Set the oven to 220 degrees fan, or equivalent
2. Chop the peppers into manageable chunks and pop into an oven-proof dish with the whole, peeled garlic cloves. Drizzle with liberal amounts of olive oil, salt and pepper then slide into the oven for 20-25 mins, shaking vigorously from time to time
3. If toasting for own almonds, do so now, lightly over a medium flame and set aside
4. In your soup pan, add the sliced onion to a glug of olive oil and the harissa paste, stir to coat and cook gently for 5-10 minutes
5. When the peppers are cooked and starting to char, it's time to blitz. Add them to the onions with the stock and using your stick blender, whizz until smooth, check and adjust seasoning
6. Add to your bowl and stir through some crème fraîche, in an artistic way, and sprinkle some almonds
7. Enjoy knowing how simple that was!
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