Smoked Paprika And Red Bell Pepper Soup - cooking recipe

Ingredients

8 fleshy red bell peppers
2 tablespoons olive oil
2 onions, peeled and chopped
2 cloves garlic
2 red chilies, chopped
1 teaspoon smoked paprika
4 cups chicken stock or 4 cups vegetable stock (for a vegetarian version)
3 small potatoes, peeled and diced
3 -5 sprigs parsley
3 -5 sprigs fresh thyme
1 tablespoon chopped fresh thyme, extra
1 tablespoon balsamic vinegar
1/4 cup light cream (optional)

Preparation

Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
Cook the onions, garlic and chillies until soft, but not brown.
Add the paprika and cook for 1 more minute.
Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
Remove the herb sprigs.
Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
Serve hot with garlic bread, or cold garnished with guacomale.