A soup to delight the senses, this derives its stunning colour from red peppers, and its heady aroma and fruity flavour from orange flower water and freshly squeezed orange juice.
ingredients
serves 4
2 tablespoons olive oil
2 pound 4 ounce red peppers
Salt
3 oranges
1 tablespoon orange flower water
To garnish: orange zest, chopped parsley or croutons, optional
method
1. Heat the oil in a large saucepan over a moderate heat. Rinse, dry, deseed and quarter the peppers lengthways. Slice them fairly coarsely in a food processor and add to the oil. Alternatively, slice them by hand, adding the first pepper to the pan while you slice the next, stirring with each addition and keeping the pan covered while you slice. Add a little salt to taste.
2. Wash any wax from the oranges, then grate the rind from one into the pan. Cover, and increase the heat to high until steam starts to escape from under the lid. Lower the heat and simmer, covered, for 15 - 18 minutes, shaking the pan occasionally, allowing the peppers to cook in their own juice.
3. Meanwhile, squeeze the juice from the oranges into a measuring jug: you will need 3/4 cup. Stir the orange flower water into the orange juice.
4. When the peppers are soft, process or blend them to a smooth puree. It does not matter if some of the peppers have caramelised - this just adds to the flavour. Add the orange mixture and process or blend again.
5. Reheat and garnish with orange zest, herbs and croutons, if using.
more information
In winter, use blood oranges for a dramatic ruby colour. You could serve the soup cold in summer.
