Purée de Poivrons Rouges

• ½ medium onion
• 1 clove garlic
• 1-2 tbsp/20-30

Sauté the onion and garlic in oil until soft and golden. Simmer the peppers and thyme in stock until tender. Remove from stock, liquidize with onion and garlic and season to taste. If a more liquid sauce is preferred, add a little stock to dilute purée.