roasted pepper and potato soup

having hot soup for iftar is really satisfying!...it keeps your body warm and it makes you feel good too..yesterday, i tried this out and it turned out marvellous...i got this recipe from chef zam while attending an event last year...so i modified a bit to suit my taste...

2 potatoes, diced and boiled till tender

1 onion, diced

2 red pepper

500ml chicken stock

60 ml fresh milk ( i used low fat milk)

salt and pepper to taste

2 bay leaves

1 tbsp butter + some olive oil

some fresh parsley, chopped

• preheat the oven to 200 degrees celcius, roast the pepper for about 10-15 min with a little bit of olive oil, salt and pepper
• cool the pepper in a zipper lock bag. once cooled, puree the pepper and set aside
• heat butter and olive oil in a pot. add in the potato and onion, fry till fragrant and the ingredients are coated with butter for about 5 min. add a dash of ground blackpepper and salt to it
• in another pot bring the chicken stock to boil, add the stock to the potato. add in bay leaves and let simmer for 15 min
• add in milk, season with salt and pepper
• remove the bay leaf. puree half of the soup and return the pureed soup to the pot
• add in the pureed roasted pepper to the pot and mix well
• garnish with the chopped parsley