Recipe - Roasted Red Pepper Dipping Sauce

6 Red peppers
2 tablespoon Olive oil; (2 to 3)
2 Onions; finely chopped
1 tablespoon Fennel seeds
1 teaspoon Soft thyme leaves
225 g Plum tomatoes; peeled,
seeded and
; minced
1 tablespoon Tomato puree
1 One fourth l Vegetable or chicken stock
300 ml Double cream; (optional)
2 tablespoon Chopped fresh basil
Salt and freshly ground
black pepper
Chilli cream and Parmesan
croutons; to garnish (see
; recipes)

1 Grill the peppers for 2030 minutes until well charred and blistered,
turning regularly. Put into a polythene bag, blow up and secure. Leave to
cool completely, then peel, deseed, saving any juices and chop up the
flesh.

2 Heat the oil in a large pan, add the onions, fennel seeds and thyme and
cook for about five minutes until the onions are softened but not coloured.

3 Add the peppers and any reserved juices with the tomatoes, tomato puree
and stock. Bring to the boil, reduce the heat and simmer for 15 minutes
until the mixture has thickened and reduced slightly.

4 Place the soup in a food processor in batches or blitz with a handheld
blender, then pass through a fine sieve if you like a really smooth finish.

5 Pour back into a clean pan and stir in the cream, if using, and basil.
Season to taste and just warm through. Ladle into bowls and garnish with
the chilli cream and croutons, if liked.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.