The roasted peppers potage is prepared fast and easy. If you love the smell of roasted peppers you’ll love this piquant potage too.
- 5 large or 7 medium red peppers
- 4 cloves of garlic
- 2 sprigs of celery
- 2 medium carrots
- 1 liter of water
- a piece of red chilli pepper
- 1 teaspoon olive oil
- 1 onion
- salt, pepper
Grease peppers, garlic and onion (chopped in three pieces) with olive oil and place in a baking dish. Bake at 170-180 C degrees for about 20 minutes.
Pour 1 liter of water in a pot and cook chopped celery and carrots for about 30 minutes. When it’s cooked, add salt, pepper and any of your favorite spices.
When peppers are roasted and soft, remove from oven, let them cool and after that remove the seeds. You don’t have to peel them unless they got dark color.
Place roasted peppers, garlic and onion in the blender and blend. Add cooked carrots and celery and blend again. Pour the water in which the vegetables were cooked, add olive oil and a piece of chilli pepper. Blend everything until you get a nice creamy soup texture. Before serving you can bring the potage to boil if you prefer it warm.