Corn too Roasted Red Pepper Soup

This is only about other recipe that I've adapted from my adept friend Chef Jules of the immediately sadly defunct Gourmet Influenza A virus subtype H5N1 Go-Go blog. I've made a few variations, but essentially followed his recipe. This soup would brand a satisfying improver to whatsoever menu, no affair the season. It's low-cal plenty to hold upward served inward the summer, too spicy too warm plenty to stay the wintertime chills.

If y'all don't choose vegetable stock on hand, increase the amount of tabular array salt too add together a few teaspoons of celery seed. If y'all desire to roast your ain blood-red peppers — a fresh too fantabulous persuasion — y'all tin flame notice instructions consummate amongst pictures here.

Corn too Roasted Red Pepper Soup

Recipe yesteryear Lisa Turner Published on October 8, 2007 Sweet, spicy too vibrant warming soup amongst corn too roasted blood-red peppers Print this recipe Ingredients: 1 dried ancho or guajillo chili pepper 2 tablespoons olive oil 1 large onion, finely chopped 4 to half-dozen cloves garlic, minced or crushed 1 heaping tablespoon terra firma cumin 1 teaspoon terra firma coriander 1/2 teaspoon cayenne 1 tablespoon fresh rosemary, chopped (1 teaspoon dried) 1 bay leaf 1 teaspoon body of body of water salt, or to taste 1 1/2 teaspoons fresh terra firma dark pepper 6 cups vegetable stock or water 3 jalapeños, seeded too chopped 1 small-scale tomato, chopped 4 to v cups fresh or frozen corn 2 roasted blood-red peppers, coarsely chopped 1/2 loving cup heavy cream or yogurt handful of fresh cilantro or parsley, chopped Instructions: Generation Engelmundus Soak the dried ancho or guajillo chile pepper inward hot H2O for thirty minutes. Drain, take the stem, too coarsely chop. Set aside. Generation Engelmundus Meanwhile, estrus the olive fossil oil n a large saucepan or soup pot over medium heat. Add the onion too cook, stirring occasionally, until the onion for iii to v minutes or until the onion is soft. Add the garlic, cumin, coriander, cayenne, rosemary, bay leaf, tabular array salt too pepper, too stir for i minute. Pour inward the stock or H2O too choose to a depression boil. Cover the soup partially amongst the lid too gently simmer for fifteen to twenty minutes to blend the flavors. Generation Engelmundus In a blender or nutrient processor, purée the chopped ancho or guajillo chili, jalapeños, love apple tree too i loving cup of the stock from the soup pot. Pour the mixture dorsum into the soup too add together the corn, roasted blood-red pepper, too cream or yogurt. Stir too cover. Cook on depression estrus until the corn is tender. If y'all like, y'all tin flame purée a small-scale percentage of the soup for a creamier version. Garnish each serving amongst fresh chopped cilantro or parsley. Makes 6 to 8 servings

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