Red Pepper Soup with Gorgonzola
An excellent full flavoured soup, which will come in handy in a hot summer day as well. Time for cooking: 20 minutes.
- 6 big red peppers
- 1 small onion
- 1 tablespoon of butter
- 1 tablespoon of flour
- Salt, pepper
- 50–100 grams of Gorgonzola cheese
- Half a glass of white wine
Peel and chop the peppers and onion. Put into a saucepan, add water so that it completely covers the vegetables, and then cook them for 15–20 minutes, so that the peppers become completely soft.
Blend the cooked peppers and onion, strain the broth into a deep bowl to remove unwanted large pieces of peel, and then return it to the saucepan.
Put a piece of butter, melt it, add flour, mix well and pour the wine (if necessary, pour some water).
Season with salt and pepper, boil and serve with Gorgonzola cheese, which emphasizes the soup taste.
Hint: after the soup, it is best to serve grilled sardines and potato salad.