From: Sharon Curtis
ONION AND PEPPER SOUP
1 large onion
3 medium-sized peppers (capsicums, red + yellow + green if you like!)
2 oz butter
3 tblsp tomato puree
1 1/2 pints beef stock
salt and pepper
Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips.
Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all).
Add the stock and bring to the boil. Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your liking. Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serve.