Corn Soup With Bell Peppers And Cilantro
|Olive oil||2 Teaspoon|
|Spanish onion||1 , coarsely chopped|
|Garlic||3 Clove (15 gm), finely chopped / pressed|
|Bell peppers||2 , diced (1 Red And 1 Green Colored)|
|Corn ears||6 Large (Approximately 4 Cups Of Kernels)|
|Chicken stock/Vegetable stock||8 Cup (128 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs) (For Garnish)|
|Cayenne pepper||1⁄2 Teaspoon|
1. Heat a large stockpot over medium-low heat and add the oil. When the oil is hot, add the onion, garlic, bell peppers, and, if desired, the cayenne pepper. Cook for about 15 minutes, or until the vegetables are softened.
2. Raise the heat to high, add the corn and the stock, and bring to a boil. Reduce the heat to low and cook, partially covered, for 25 minutes.
3. Transfer half of the solids to a blender or food processor fitted with a steel blade and puree. Return the puree to the soup and stir.
4. Garnish each serving with fresh cilantro.