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To tide you over, here is one of Barry’s favourite soups on his menu!

Feature Recipe

Roasted Red Pepper Soup (Serves 4)

Ingredients

• 3 Red Peppers
• 1 Yellow Pepper
• 1 Medium Onion, Chopped
• 1 Garlic Clove, Crushed
• 3 Cups Vegetable Stock
• 1 tbsp Flour
• Salt
• Freshly Ground Black Pepper
• Diced Red and Uellow Pepper (to garnish)

Method

0. Preheat the grill. Cut the peppers in half, remove their stalks, cores and white pith, and scrape out the seeds.
0. Line a grill pan with foil and arrange the halved peppers, skin side up, in a single layer on the foil. Grill until the skins have blackened and blistered.
0. Transfer the peppers to a plastic bag and leave until cool. Then peel away their skins and discard. Roughly chop the pepper flesh.
0. Put the onion, garlic clove and 2/3 cup of the stock in a large saucepan. Boil for about 5 minutes until the stock has reduced in volume. Reduce the heat and stir until softened and just beginning to colour.
0. Sprinkle the flour over the onion, then gradually stir in the remaining stock.
0. Add the chopped, roasted pepper and bring to the boil. Cover and simmer for a further 5 minutes.
0. Leave to cool slightly, then puree in a food processor or blender until smooth. Season to taste with salt and ground black pepper. Return to the saucepan and reheat until piping hot.
0. Ladle into 4 soup bowls and garnish each with a sprinkling of diced peppers.