RED PEPPER SOUP

So here is a personal highlight (from March 2010)- I like it spicy- play with how much Chilli you'r adding. 
Here it goes




2 tblsp Olive oil

2 Red Onions sliced

2 Garlic cloves thinly sliced

2 Bay leaves

1 tsp Ginger

1 tsp Coriander

1 tsp Chilli (or not)

½ tsp Nutmeg

Salt & Pepper

4 large juicy Red Capsicum

½ cup Dry Red Wine

Few strings of Saffron (optional- recommended)

2 lt. Veg Stock

Fry the onions & the garlic in olive oil until it starts sweating. Add all the spices (apart of the saffron). Let the whole thing become! Take a shape- you know- bond. Add the Capsicum and cook until the juices are almost completely evaporated, now add the wine and once thats starts bubbling  add the saffron. Cook for 5 more minutes before adding the veg. stock. You may want to wiz (as in a mixer) the whole thing into a smooth soup; I love it just like that chunky and defined. Serving suggestion: with a dollop of sour cream &  fresh baguette.

Tell me how you liked it. I'd love to get a pic so we can see how you chose to serve this (sorry i don't have one, because I've done it at work ;/)...