Chicken Recipes

RED BELL PEPPER SOUP WITH LIME

The beautiful rich red color of this soup makes it a very attractive first course or light lunch. For a special dinner, toast some tiny croutons and serve sprinkled on the soup.

INGREDIENTS
4 red bell peppers, seeded and chopped
1 large onion, chopped
1 teaspoon olive oil
1 garlic clove, crushed
1 small red chili, sliced
3 tablespoons tomato paste
3 3/4 cups homemade or canned
chicken stock finely grated rind and juice of 1 lime salt and black pepper shreds of lime rind, to garnish

SERVES 4—6

1. Cook the chopped peppers and onion gently in the oil in a covered saucepan for about 5 minutes or until softened, shaking the pan occasionally.

2. Stir in the garlic, then add the chili with the tomato paste. Stir in half the stock, then bring to a boil. Cover the pan and simmer for 10 minutes.

3. Cool slightly, then purée in a food processor or blender. Return to the pan, then add the remaining stock, the lime rind and juice, and seasoning.

4. Bring the soup back to a boil, then serve at once with a few strips of lime rind sprinkled into each bowl.