What a way to serve up some autumn sunshine! We chose darker pans and bowls in this shot to really make the yellow ‘zing’. To create the illusion of piping hot soup, we used a clothes steamer just before taking the shot, although yours won’t need the same (slightly unusual) treatment, when hot from the stove.
COOK AND PREP TIME: 1 HR 15 MINS
6 yellow peppers
4 leeks, topped, tailed and thinly sliced
2 garlic cloves, crushed
2 tbsp olive oil
6 large sprigs of tarragon
1.2 litres chicken or vegetable stock
Salt and freshly ground black pepper
Extra drizzle of olive oil to garnish
- Cut the tops and bottoms from the peppers, remove the seeds and white ribs and cut into strips. Pop the peppers and leeks in a roasting dish, and sprinkle with the garlic, 2 tablespoons of olive oil and season. Put in the oven on a medium heat for 35–40 minutes, until soft and perfectly roasted.
- Heat the stock over a low heat with the tarragon sprigs. Carefully add the leeks and most of the peppers (keep a few back for some creative pepper garnishing). Once the veg is in, lower the heat and simmer for 20 minutes.
- Remove from the heat and take out the tarragon.
- Allow the soup to cool a little before you pour it in the blender, and blitz until smooth. Taste, and add a little salt and pepper if needed. To serve, assemble a few of the roasted peppers on top and drizzle with olive oil.