Corn Soup With Bell Peppers And Cilantro Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 1 Spanish onion, coarsely chopped | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| 2 bell peppers, 1 red and 1 green, diced | ||
| Corn kernels | 6 Large | |
| 7-8 cups chicken or vegetable stock | ||
| Chopped cilantro | 1/4 Cup (16 tbs), garnish | |
| Cayenne pepper | 1/2 Teaspoon (OPTIONAL INGREDIENT) | |
Directions
1. Heat a large stockpot over medium-low heat and add the oil. When the oil is hot, add the onion, garlic, bell peppers, and, if desired, the cayenne pepper. Cook for about 15 minutes, or until the vegetables are softened.
2. Raise the heat to high, add the corn and the stock, and bring to a boil. Reduce the heat to low and cook, partially covered, for 25 minutes.
3. Transfer half of the solids to a blender or food processor fitted with a steel blade and puree. Return the puree to the soup and stir.
4. Garnish each serving with fresh cilantro.
2. Raise the heat to high, add the corn and the stock, and bring to a boil. Reduce the heat to low and cook, partially covered, for 25 minutes.
3. Transfer half of the solids to a blender or food processor fitted with a steel blade and puree. Return the puree to the soup and stir.
4. Garnish each serving with fresh cilantro.
Chef
