Carrot And Roasted Pepper Soup - cooking recipe

Ingredients

5 ounces leeks, chopped
10 ounces carrots, sliced
2 ounces salted butter
10 ounces roasted red peppers, skinned and seeds removed, sliced
1 quart vegetable stock
3 1/2 ounces sour cream
salt and pepper, to taste
For the bread
1 baguette
2 ounces cheese, sliced

Preparation

In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.