Crema di peperoni
Bell pepper soup

Prep time: 30 mins | Total time: 1 hour 30 mins | Servings: 6

Ingredients

• 6 large red and/or yellow peppers
• 1 medium potato
• 1 litre (2 pints) vegetable stock
• 1 cup milk
• Half cup yogurt
• 2 cloves garlic
• Herbs to garnish (e.g. fresh oregano, parsley)

Directions

• Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily.
• Cut the peeled, deseeded pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.
• Add the potato, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more).
• Cook on a medium heat until the potato is tender.
• Blend the soup, adding the milk.
• Add a finely minced clove of garlic to the cup of yogurt.
• Serve bowls of soup with a little swirl of extra virgin olive oil and a swirl of the yogurt on top, and a tiny sprinkle of fresh oregano (or parsley) for colour.