RED PEPPER AND GOAT CHEESE SOUP
2 medium onions, finely chopped
3 1/2 pints of vegetable stock
2/3 cup of dry white wine
8 medium red peppers, seeded and coarsely chopped
1 large cooking apple, peeled , cored and coarsely chopped
2 tsp. dried basil
Salt and pepper to taste
5 oz. soft goat cheese
Boil the onions in 1/2 cup of stock for about 10-15 minutes until stock has evaporated and onions have browned and are beginning to stick to the pan, being careful not to burn them. Add the wine to de-glaze, scrapping the onion bits off the pan.and simmer for 3 minutes. Add all other ingredients except the goat cheese. Simmer, partially covered for 30 minutes until the vegetables are tender.
Cool a little and then purée with an immersion blender. Pass the soup through a sieve or fine strainer (this is essential) into a clean saucepan and reheat gently. Add the goat cheese and whisk into the soup until it has melted. Taste for seasoning. Garnish as desired.