Red Bell Pepper Soup with Corn and Parsley |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From this week's Weekend magazine. There's nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night. Ingredients:
4 red bell peppers (capsicums) |
4 tablespoons butter |
1 clove garlic, crushed |
1/2 cup spring onion, chopped |
1 sprig fresh rosemary |
4 cups vegetable stock or 4 cups chicken stock |
2 tablespoons tomato puree |
1/2 cup defrosted and boiled corn kernel |
1 pinch red chili powder |
salt |
pepper |
4 tablespoons cream |
1/4 cup parsley, chopped |
Directions:
1. Hold capsicums over direct flame until part of the skins have blackened.
2. Place each capsicum into a sandwich bag and seal.
3. Set aside for 15 minutes.
4. Remove skins of capsicums without rinsing them.
5. Chop capsicums after removing the white membrane and seeds.
6. Heat a saucepan.
7. Add butter and garlic.
8. Add spring onions.
9. Saute for 2 minutes.
10. Add the rosemary stem.
11. Cook on low flame for 3-4 minutes.
12. Remove rosemary stem and discard.
13. Heat stock in another pan.
14. Add sauteed onions and chopped capsicums.
15. Bring to a boil.
16. Lower flame and simmer for 5 minutes.
17. Add tomato puree.
18. Cook for 5 minutes.
19. Blend soup to a smooth puree.
20. Add corn kernels, chilli powder, salt and pepper and heat through.
21. Add cream and parsley.
22. Stir.
23. Serve hot.
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