Smoked Red Pepper Soup With Anchovy Crostini

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 4 red peppers, chopped into 1in cubes
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 (7 ounce) can chopped tomatoes
• 2 teaspoons smoked paprika
• 2 teaspoons brown sugar
• 2 1/2 cups chicken broth
• salt & freshly ground black pepper
• 12 anchovy fillets, drained
• 3 ounces butter, softened
• 1 lemon, juice of
• 8 tablespoons fresh parsley, finely chopped
• 8 slices sourdough bread
• creme fraiche, to serve
• basil leaves, to garnish

Recipe

• 1 heat 2 tablespoons of olive oil in a large heavy-based saucepan. fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
• 2 add the tinned tomatoes, smoked paprika, sugar and stock. season with salt and freshly ground pepper. bring to the boil, reduce heat, cover and simmer for 15 minutes.
• 3 blend the soup with a hand blender or in a jug blender until smooth. cool, cover and chill.
• 4 meanwhile, make the anchovy butter for the crostini. in a pestle and mortar pound the anchovy fillets into a paste. mix in the butter and lemon juice, blending thoroughly. season with freshly ground pepper and mix in the parsley. cover and chill until use.
• 5 just before serving prepare the crostini. drizzle each slice of sourdough bread with half a tablespoon of olive oil.
• 6 grill the bread until lightly toasted. spread each slice generously with the anchovy butter.
• 7 ladle the soup into 4 serving bowls. top with a dollop of creme fraiche and a few basil leaves. serve with the anchovy crostini on the side.