1. Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens. 2. Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely. 3. Heat the 2 tablespoons olive oil in a large saucepan over medium heat. 4. Cook the onions, garlic and chillies until soft, but not brown. 5. Add the paprika and cook for 1 more minute. 6. Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft. 7. Remove the herb sprigs. 8. Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish. 9. Serve hot with garlic bread, or cold garnished with guacomale. ---------------------------------------------------------------------------
Nutrition
Ingredients
