Serve up a delicious winter warmer with this latest recipe from the University of Derby Buxton’s chef lecturer Robert Stordy.
Roasted pepper and tomato soup with herb pistou - serves 4
200g plum tomatoes
2 med red peppers, quartered, de-seeded
100g onions, quartered
30ml olive oil
2 cloves garlic
30g tomato puree
750ml vegetable stock
1 bay leaf
Small sprig fresh thyme
Salt and mill pepper
Place the tomatoes, peppers, onions, garlic and thyme in a roasting tray, drizzle with the oil, roast in a hot oven at 200⁰C for about 20 minutes.
Place the roasted vegetable into a saucepan, add the puree, stock and bay leaf, and simmer for 15 minutes.
Remove the thyme and bay leaf and liquidize the soup, pan through a conical strainer, check seasoning.
Two sprigs basil leaves
1-2 cloves garlic
15ml olive oil
100g Gruyere or cheddar cheese
Roughly chop the herbs with the garlic.
Place the herbs, cheese and oil in a mortar and crush to form a smooth paste.
Divide into even amounts and shape into balls about the size of small marbles.
Place the boiling hot soup into serving dishes. Place the pistou balls on top.
You can use oregano as an alternative to basil.