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Roasted Pepper And Corn Soup

chef.alexande's picture
Ingredients
  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)
  Salt To Taste
  White pepper To Taste
  Canola oil 1 Cup (16 tbs)
  Corn tortillas 2 Large, julienned
Directions

MAKING
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.

SERVING
8)Serve the soup hot, garnished with fried tortillas.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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