Roasted Red Pepper Soup

This is a great little simple something served with crusty bread and a green salad ... ideal for a lunch or even a simple light dinner.  Here we go ... (serves 4 foodie lovers)

Roasted Red Pepper Soup

8 red bell peppers
5 black peppercorns
3 thyme sprigs
1 bay leaf
2 tbsp olive oil
2 cups onions, diced
1 tbsp garlic, minced
4 cups chicken stock (home-made pref.)
3 tbsp white wine vinegar
1/4 tsp hot sauce (Tabasco)
1 tsp smokey paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp chives, chopped

Preheat oven gill/broiler
Cut bell peppers in half lengthwise and discard seeds and membrane
Place skin side up on a greased foiled baking tray, flatten with your hand and grill for 15 min until blackened
Place in a zip-lock bag, seal and stand for 15 min
Peel and chop peppers
Place peppercorns, thyme and bay leaf in some cheesecloth and tie ends well
Heat oil in a pan over medium heat
Add onions and garlic and cook for 12 min until onions are translucent
Add peppers, cheese cloth, stock, vinegar, hot sauce and paprika, increase heat and bring to the boil
Cover and reduce for 20min
Remove and discard cheese cloth, stir in salt & pepper
Add mix to a blender and whizz (careful it is hot)
Add to a serving bowl and garnish

Yummy!