In Provence, the spicy sauce rouille is traditionally served with fish soups. Here, it accompanies a soup made from leftover charred red bell peppers. The sauce of stale bread, garlic, and hot pepper is drizzled over the soup before serving.
Soak the stale bread in water and squeeze it out. Blend it with the garlic, hot pepper, and olive oil until smooth.
Saute the onion in olive oil, add the charred red bell peppers and vegetable stock, season with salt, and bring to a boil.
Blend the soup until smooth.
Divide the soup among bowls and drizzle the rouille over the top to serve.
Do not add the rouille while the soup is still boiling; it may separate and form an oily layer. Allergen: contains wheat (gluten).
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