Instructions: Begin by preheating the grill to its highest setting then place the whole peppers under the grill and using a pair of tongs keep turning them until the skin has become blackened all over.

Then remove them carefully (they are very hot!) and leave them on one side to cool.

Heat the oil in a large saucepan and cook the onions until softened but not browned then add the tomatoes garlic. thyme and cinnamon and cook for about 10 minutes.

After that rinse the peppers under cold running water and peel the skins off cut off the stalks and remove the seeds.

Now you can either chop them very finely by hand or chop them in a blender or food processor then add them to the pan along with the stock tomato puree and lemon juice.

Bring it all up to simmering point and simmer gently for 10 minutes.

Allow the soup to cool for a few minutes before blending it to a smooth puree in a liquidiser or processor then return to the pan and gently reheat to simmering point.

Now take it off the heat whisk the egg yolk first on its own and then into the soup.

Return the pan to the heat and continue to whisk for about 2 minutes without letting it come to the boil.

Taste and season as required then serve with a swirl of soured cream in the centre of each bowl sprinkled with chopped chives.

Serve with garlic croutons if desired

Serves 4

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