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Title: Roasted Red Bell Pepper Soup Categories: Soup, Tapas Yield: 4 Servings 1 tb Olive oil 1 lb Red bell pepper*; roasted -and peeled tb Garlic; chopped 1/4 c Yellow onion; julienned 1 Bay leaf 1 ts Creole seasoning 1 ts Ground cumin (cominos) 1 ts Salt 1 ts Fresh lemon juice 1 ts Worcestershire sauce 4 c Water 1 c Whipping cream Charred corn kernels for -garnish Julienned corn tortillas for -garnish * Solero uses Solero's roasted, canned peppers. Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire. Add water and bring to a boil. Process in blender or food processor until smooth. Stir in cream and blend in blender again (may have to do in batches). Divide among 4 to 6 bowls, and garnish with corn and tortilla strips. Makes 4 to 6 servings. >From Solero >From the Chronicle by Lou Parris Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris |