Red pepper soup
By James Tanner
From Ready Steady Cook
Method
Heat the oil in a saucepan and sweat the onion until soft but not coloured. Add the pepper and tomato and saut茅 for two minutes.
Add the vegetable stock and simmer for six minutes or until the pepper is soft.
Pour into a liquidiser with the cold butter and blitz until smooth. Strain through a sieve. Pour into a bowl and serve.
