Roasted Pepper and Corn Soup
|Red bell pepper||1|
|Green bell pepper||1|
|Onion||1 Medium, diced|
|Diced green chilies||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Butter||1 Cup (16 tbs), melted|
|All purpose flour||1 Cup (16 tbs)|
|Milk/Light cream||1 Quart|
|Corn kernels||2 Cup (32 tbs) (Fresh / Frozen, Thawed)|
|White pepper||To Taste|
|Canola oil||1 Cup (16 tbs)|
|Corn tortillas||2 Large, julienned|
1)In a food processor, blend together red bell pepper and green bell pepper into a smooth puree.
2)Stir fry chili, garlic and onion in olive oil.
3)Combine together butter and flour over reduced heat to make roux.
4)In a heavy saucepan, pour milk and bring to boil. Now add in the roux and thicken. Continue to simmer.
5)Stir in pepper puree, onion mixture and corn.
6)Continue to simmer for another half hour and season with pepper and salt.
7)In a saucepan, heat canola oil and deep fry tortillas in it.
8)Serve the soup hot, garnished with fried tortillas.