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Rosemary Conley's double pepper soup
Ingredients
- 4 red peppers, deseeded and chopped
- 4 yellow peppers, deseeded and chopped
- 2 celery sticks, sliced
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2tsp chopped fresh lemon or common thyme
- 2 litres vegetable stock
- 2 bay leaves
- Salt and freshly ground black pepper
- For the chive cream
- 2tbsp virtually fat-free fromage frais
- 1tbsp finely chopped chives
- Salt and freshly ground black pepper
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