Red and yellow bell pepper cream soup

Heat two pots on medium heat and melt butter slowly in each; the two soups are kept separate throughout.

Halve the onions, remove the cores and slice finely; precision does not matter as the soup will be blended.

Add the onions to each pot and cook slowly on medium-low without colouring.

Seed the washed bell peppers, tapping out the seeds and removing the white membranes, and dice; the seeds would make the soup spicy and bitter.

Add the red peppers to one pot and the yellow to the other and stir.

Add cream to each, then chicken stock just to cover; stir and season with salt and white pepper.

Bring both to a boil on high, turn down and simmer 20 minutes.

Test the peppers with a knife; if there is still resistance, simmer another four or five minutes until totally soft.

Blend the yellow soup first, the blender about half full, with a rag over the lid, starting at the lowest speed and increasing.

Taste and adjust with salt and white pepper; pour into a jug. Blend the red soup the same way.

Pour both soups into the bowl at the same time and speed, side by side and not on top of each other, so they stay separate; wipe drips from the rim.

Draw the thick end of a skewer through where the two soups meet.