Roasted Pepper and Corn Soup Recipe
Ingredients
| Red bell pepper | 1 To taste | |
| Green bell pepper | 1 To taste | |
| Onion | 1 Medium, diced | |
| Green chili | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Tablespoon, minced | |
| Olive oil | ||
| Butter | 1 Cup (16 tbs), melted | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1 quart milk or light cream | ||
| Corn kernels | 2 Cup (16 tbs), frozen | |
| Salt and white pepper to taste | ||
| Canola oil | 1 Cup (16 tbs) | |
| Corn tortillas | 2 Large, julienned | |
Directions
MAKING
1)In a food processor, blend together red bell pepper and green bell pepper into a smooth puree.
2)Stir fry chili, garlic and onion in olive oil.
3)Combine together butter and flour over reduced heat to make roux.
4)In a heavy saucepan, pour milk and bring to boil. Now add in the roux and thicken. Continue to simmer.
5)Stir in pepper puree, onion mixture and corn.
6)Continue to simmer for another half hour and season with pepper and salt.
7)In a saucepan, heat canola oil and deep fry tortillas in it.
SERVING
8)Serve the soup hot, garnished with fried tortillas.
1)In a food processor, blend together red bell pepper and green bell pepper into a smooth puree.
2)Stir fry chili, garlic and onion in olive oil.
3)Combine together butter and flour over reduced heat to make roux.
4)In a heavy saucepan, pour milk and bring to boil. Now add in the roux and thicken. Continue to simmer.
5)Stir in pepper puree, onion mixture and corn.
6)Continue to simmer for another half hour and season with pepper and salt.
7)In a saucepan, heat canola oil and deep fry tortillas in it.
SERVING
8)Serve the soup hot, garnished with fried tortillas.
Chef
