Homemade Red Pepper Soup

Hi there,
I thought I would do something a little bit different in this post. I am a lover of  food, too much I think to be honest! My mother is an amazing cook, she can make anything from salmon moose pate to pavlova to cheese cake to a mouth watering beef wellington! But one of her homemade recipes is one of my favourites dishes to eat and that is her red pepper soup! So I thought I would share it with you guys!

This is the type of meal that I will ALWAYS love! This to me is pure homemade comfort! It always makes me feel good, whether I'm sick, sad or just plain starving! It reminds me of cosy nights in by the fire or getting in from a stormy wet night after a long hard days work! Regardless of the time of year, I love this soup and of course eating it with a fresh crunchy baguette!

What You Will Need:
Equipment:
Medium sized saucepan
Blender
Large Bowl
Wooden Spoon
Knife
Measuring Jug
Weighing Scales

Ingredients:
2 Red Peppers
1 Onion
2 Chicken Stock Cubes
3/4 Teaspoon of Oregano
2 Knobs of Butter
Roux:
Plain flour - 1 heaped tablespoon
Butter - 1 ounce & a bit
Half Pint of Milk
Hot Saucepan


Method:
1.) Cut up peppers and onions into medium sized chunks.
2.) Cut out seeds and stalks from the middle of the peppers.
3.) Remove skin from onion. Then top and tale the onion.
4.) Have a saucepan on the hob, add a knob of butter and simmer. Add all the cut up vegetables into the saucepan along with the 3/4 teaspoon of oregano.

5.) Break up 2 chicken stock cubes into 1 pint full of boiling water. Stir the mixture until the chicken stock cubes are dissolved.
6.) Add jug of stock & water to the saucepan full of vegetables.
7.) Simmer for 10 minutes until vegetables are soft.
8.) Place 1/2 the mixture into a blender and blend until all chunks have disappeared.
9.) Add the blended mixture into a bowl
10.) Add the rest of the vegetables into the blender and blend. Add the rest of the blended mixture to the bowl full of the first lot of soup.
11.) Make a roux - see below for details.
12.) Add the bowl of soup that was blended from earlier into the saucepan with the roux, and stir on heat.
13.) I find the soup tastes nicer if you let the soup settle in the saucepan for a little while, maybe an 30 minutes or so before you serve it.


11.) The Roux:
Ingredients Needed:
Plain flour - 1 heaped tablespoon
Butter - 1 ounce & a bit
Half Pint of Milk
Hot Saucepan

Method:
Add butter then flower into a hot saucepan then Stir, Stir, Stir!
Turn down the heat and Add Milk slowly, little by little and Stir, Stir, Stir.
 * The Roux must contain No lumps and must look Creamy Silk by the end.


I really hope you enjoy this recipe and don't find it too difficult to follow. I'm not actually into cooking at all but this recipe actually really raises my interest in food and cooking! So I hope it gets your juices flowing as well! So happy cooking!