June 22, 2018
Comfort Food, Snacks, Soups/Stews,
Vegetables, Celery, Carrot, Peppers, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Potluck, Winter, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From our daily newspaper The West Australian. Times are estimated."
Quarter capsicums and remove seeds and membranes.
Grill skin-side up to blacken skin to blacken skins and then seal in a sandwich bag and let stand for 5 minutes and then scrape off skins.
Heat oil in a big saucepan and add onion, garlic, celery and carrot and cook, stirring, for about 5 minutes or until soft and then add tomatoes and stck and season with salt and pepper and bring to boil and then lower to a simmer, covered for about 45 minutes and then remove from heat and add capsicum.
Cool slightly then puree soup in batches (or use a stick blender and puree in pot).
Return soup to saucepan and stir over a medium heat until hot.
Meanwhile, to make parmesan toasts, combine butter, parmesan, chives and garlic in a bowl and then spread over one side of baguette slices.
Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
Garnish soup with chives and serve with toasts.
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