Purée de Poivrons Rouges from A Table in Provence by Leslie Forbes
Sauté the onion and garlic in oil until soft and golden. Simmer the peppers and thyme in stock until tender. Remove from stock, liquidize with onion and garlic and season to taste. If a more...
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Ingredients
- salt
- pepper
- 1½ pt/900 ml stock
- 2-3 sprigs fresh thyme, finely chopped
- 3 large red peppers, de-seeded & chopped
- 1-2 tbsp/20-30 ml olive oil
- 1 clove garlic
- ½ medium onion
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