Roasted red bell pepper soup

4 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1poundsRed bell pepper*; roasted and peeled
tablespoonGarlic; chopped
¼cupYellow onion; julienned
1Bay leaf
1teaspoonCreole seasoning
1teaspoonGround cumin (cominos)
1teaspoonSalt
1teaspoonFresh lemon juice
1teaspoonWorcestershire sauce
4cupsWater
1cupWhipping cream
Charred corn kernels for garnish
Julienned corn tortillas for garnish

Directions

* 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