Ingredients

Steps

• Roast the peppers for 10-15 minutes then cool in a bag.
• Peel, deseed, and purée the peppers with their juices.
• Melt butter in a saucepan and coat potatoes and onions.
• Season with salt and pepper then sweat covered for 10 minutes.
• Add 900ml boiling stock and cook for 15 minutes.
• Add 120ml milk and purée the soup until smooth.
• Swirl in the pepper purée and garnish with parsley.