Roast Pepper And Tomato Soup - cooking recipe

Ingredients

4 large red peppers, quartered and seeded
1 tbsp olive oil
1 large red onion, coarsely chopped
2 cloves garlic, quartered
2 1/4 lbs tomatoes, chopped
2 None red chili peppers, seeded and chopped
4 cups chicken stock
1 tbsp balsamic vinegar
None None FOR THE PARMESAN WAFERS
1 cup self-rising flour
5 tbsp butter
1 cup finely grated Parmesan cheese
1 None egg yolk

Preparation

Preheat the broiler. Broil peppers, skin-side up, until the skin blackens. Cover with plastic wrap for 5 mins, then peel away the skin. Coarsely chop half the pepper and finely chop remaining pepper.
Heat the oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until the onion softens. Add coarsely chopped peppers, tomatoes and chili peppers; cook, stirring, for 10 mins, or until tomatoes are pulpy.
Add the stock and vinegar; bring to a boil. Reduce heat to low; simmer, covered, for 20 mins.
Meanwhile, for the Parmesan wafers, preheat the oven to 350\u00b0F. Process the flour, butter and two-thirds of the Parmesan cheese until just combined. Add the egg yolk and 2 tbsp iced water; process until dough just clings together. Knead the dough on a floured surface until smooth. Cover and refrigerate for 30 mins.
Roll the dough between 2 sheets parchment paper to 1/8 inch thickness. Cut into 3-inch strips, then cut the strips into triangles. Place on baking pans lined with parchment paper. Sprinkle with the remaining cheese. Bake for 15 mins, or until lightly browned.
Blend or process the soup mixture, in batches, until smooth. Return to the same (cleaned) pan with finely chopped pepper. Simmer until heated through. Serve with Parmesan wafers.