Rachel Roddy’s recipe for potato and red pepper soup | A Kitchen in Rome

This Sicilian soup is a surprisingly good marriage of red pepper, tomato and potato, and is best served at room temperature

The temperature of plates and bowls is a habitual discussion in our family. It is usually started by Dad because the plates are not hot enough (so the food goes cold). The discussion then treads a familiar path. Dad’s fixation with hot plates is put down to his Lancashire childhood – my grandma was extremely keen on heating plates, and believed that piping hot food and hot plates was evidence that it was freshly cooked (ie, not sitting around).

The irony of this was that when faced with Grandma’s food, everyone spent a great deal of time puffing in and out, saying: “Hot, hot!”, then blowing on the food to cool it down. The opposite pole of the discussion is still that the plates, and subsequently food, are too hot. This is usually started by me, and it boils down to the fact I live in Italy, but that’s for another column.

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