25 March, 2014
Roasted Bell Pepper Soup with Corn Salsa
Roasted bell peppers are so good. They are easy to make but do take watching. I lucked out the other day and found them in a jar at the market. They were so pretty. Charred and cleaned and completely whole. I bought then to taste and use in the soup but once I say and tasted them I knew I would be getting more to stuff.
As for the Corn Salsa, I do use a jalapeño. They really aren’t that hot if you clean out all the seeds and white ribs on the inside. Hint: I have disposable gloves that I use so that I don’t get the juice on my hands. If you don’t have gloves. Soak your hands in milk after handling the jalapeño to neutralize the burn. ( Your hands won’t burn, but trust me, rub you eye, touch you face ,and you will know what I am talking about.)
What You Need:
4 Charred and Cleaned Red Bell Peppers
1/4 Cup Chopped Onion
2 Minced Garlic Cloves
2 Tablespoons Olive Oil
4 Cups Chicken Stock or Vegetable Stock
1 Can Corn
2 Chopped Green Onions
What To Do: To Char the Bell Peppers: I like to ccok then on an open flame on the stove top. I have used the oven and the BBQ, but the I prefer the stove. Place bell pepper on open flame and roast until the peppers are mostly black. Make sure you have you overhead vent on. Place cooked bell peppers in a paper bag and let sit for about 20 minutes. Once they are cool enough to touch simply use your hands to remove the outside skin.
For the soup: Add olive oil to the pan and sauté the onions and garlic until translucent, about 5 minutes. Add stock and bring to a boil. Add sliced bell peppers and simmer for about 20 minutes. Blend soup in bathes until smooth.
For the Corn Salsa: Mince the jalapeño, chop the green onions and place in a pan with the corn. Roast for about 10 minutes. softening the jalapeño and getting a little color on the corn.