¼teaspoonred pepper flakesor freshly crushed black pepper
olive oilfor drizzling
3tablespoonsbreadcrumbsoptional
Instructions
Roast the peppers
Preheat the oven to 200°C/180°C fan (400°F).
Arrange 4 Romano peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once till softened and the skin turns black, then leave to cool.
Prepare the peppers by peeling off the skin, remove the stem and slice open to remove all the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
Make the soup
In a medium saucepan make a soffitto by heating 2 tablespoons olive oil then add 1 large carrot sliced , 1 stalk celery and 1 medium onion. Sauté on medium heat stirring occasionally till softened.
Add the peppers and 3 medium potatoes, then stir in 1 litre vegetable/chicken stock. Taste for seasoning and add ½ teaspoon salt if required. Cover and simmer on medium heat for 30 minutes, stirring occasionally.
Remove from the heat and purée using a hand held blender. Garnish with ¼ teaspoon red pepper flakes, 3 tablespoons breadcrumbs and a drizzle of olive oil. Serve warm or at room temperature.
Notes
Prepare the soup a few hours in advance for best results.This soup can be served warm, at room temperature or chilled.Garnish with red pepper flakes, or crushed black pepper, a drizzle of olive oil and breadcrumbs.Serve with meat, fish, egg or cheese dishes and salads.Store in a sealed container in the fridge for up to 3 days, or freeze for up to a month. Defrost fully before serving.