SERVES 6

INGREDIENTS

120g butter

4 red peppers, chopped

4 leeks, chopped

550ml chicken stock

Chives (to serve)

Creme fraiche (to serve)

METHOD

Saute peppers and leeks in butter til fairly soft

Add stock, bring to boil then turn down heat and simmer for about 20-30 mins

Process, then strain.

Serve with dollop of creme fraiche and freshly cut chives