Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pounds | Red bell pepper*; roasted and peeled |
| tablespoon | Garlic; chopped |
| ¼ cup | Yellow onion; julienned |
| 1 | Bay leaf |
| 1 teaspoon | Creole seasoning |
| 1 teaspoon | Ground cumin (cominos) |
| 1 teaspoon | Salt |
| 1 teaspoon | Fresh lemon juice |
| 1 teaspoon | Worcestershire sauce |
| 4 cups | Water |
| 1 cup | 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 <lbparris@...> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 08, 1997