Easy recipe Potato and roast red pepper soup
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four red peppersfifty-fiveg/twooz butterfour hundred and twenty-fiveg/fifteenoz potatoesone hundred and teng/fouroz onionsone tsp saltfreshly ground peppernine hundredml/one½pt home-made chicken stock or vegetable stockabout one hundred and twentyml/fourfl oz creamy milksprigs of flatleaf parsleyroasted chillies (optional). .
. . . %23recipes, %23recipes, %23bookrecipe, %23easyrecipe)
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