red pepper veloutérating:
half litre water
3 teaspoons sugar
salt & pepper to taste
Peel and dice onions. Wash the peppers and remove the stalk, seeds and white parts. Cut the flesh into dice.
Heat the oil and fry the onions until transparent. Add the peppers and cook for a further five minutes.
Boil the water and dissolve the stock cube, sugar, salt and herbs. Add to the vegetables and simmer for ten minutes.
Blend, season, serve hot or cold.