Friday, May 26, 2006

Corn and Roasted Red Pepper Soup

Finally, a good excuse to play with fire. I knew learning how to cook would pay off.

Oh yeah, the soup. Spicy and'll like it if you're into Mexican or Thai food, it reminds me of both...I know that sounds odd.

2 tomatoes, skinned
1 onion, chopped
3 cups kernal corn
2 red peppers
1 tbsp olive oil
3 red chiles, seeded and chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp cilantro
2.5 cups milk
1.5 cups chicken stock
3 potatoes, diced
4 tbsp heavy cream
cracked pepper, chopped parsley, and cilantro for garnish

Process tomatoes and onion in food processor until smooth, add one cup of the corn and process again. Set aside.

Grill the red peppers on a bbq (or use a blowtorch) until blackened. Put into a plastic bag (or a covered bowl) and allow to cool. Remove blackened skins, seeds, and dice the peppers. Set aside.

Heat olive oil in a pot, add chiles and garlic, stir briefly (do not allow garlic to burn) then add the tomato puree', cilantro and cumin, and cook for several minutes, stirring often.

Pour in the milk and stock, and add the remaining corn kernals, potatoes. Cover and cook on low for 20 minutes, or until potatoes are tender.

Serve in deep bowls, garnish each with 1 tablespoon of heavy cream, and additional chopped cilantro and parsley, and cracked pepper.

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