Onion and Pepper Soup
A colorful onion and mixed pepper soup in beef stock with tomato purée — partially blended for a lovely textured finish. Freezes beautifully.
OtherBeefIntermediate40 minBy Northstar
Ingredients
Servings
4
- 1 large onion, finely chopped
- 3 medium peppers (red, yellow, green), deseeded and cut into thin strips
- 2 oz butter
- 3 tbsp tomato purée
- 1 0.5 pint beef stock
- 1 tsp salt and pepper to taste
Instructions
- 1
Chop onion finely; remove pith and seeds from peppers and cut into thin strips.
- 2
Melt butter; add onions and peppers and cook gently until soft. (The vegetables should not be starting to brown.)
- 3
Add the stock and bring to a boil. Add tomato purée and salt and pepper to taste. Simmer until the consistency is to your liking.
- 4
Let the soup cool a little, then purée some of the soup using a liquidizer and pour the pureed soup back into the pan with the rest.
- 5
Reheat to serve. Freezes nicely.
Tags
soupbeefonioncolorfulamericanpepperother