Recipe for Cream of roasted pepper soup

How to make Cream of roasted pepper soup

1. 1. Put the peppers onto the middle shelf of the oven and roast for 50 mins at 190 degrees. Turn over 2-3 times during roasting. The skin may turn black.

2. 2. Remove the roasted pepper from the oven and place it immediately in a bowl. Leave it covered for 15 min.

3. 3. Peel the pepper and remove the inedible parts.

4. 4. Pour the oil into a pan and add the finely chopped garlic and diced onion. Fry for about 5 min stirring constantly.

5. 5. Add the butter and sliced leek (the white and light green part). Fry for around 5 min.

6. 6. Add water and bring to the boil. Boil for around 6 min.

7. 7. Add the pepper and season with sweet and spicy paprika, and a little salt and pepper to taste.

8. 8. Bring to the boil with the mashed spreading cheese.

9. 9. Remove the soup from the heat, add the cream and blend.