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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Grilling or baking the bell peppers to take the skins off is the only hard thing to do in this recipe; the rest is SUPER simple! Ingredients:
6 red bell peppers |
5 cups chicken stock |
1 white onion, chopped |
2 garlic cloves, chopped |
1/4 cup heavy cream |
1 tablespoon tomato paste |
2 tablespoons cornstarch, diluted in a bit of wated to thinken the soup |
1 (8 3/4 ounce) can corn, drained |
1/4 teaspoon smoked paprika |
1 tablespoon cilantro, chopped |
salt and pepper |
Directions:
1. Take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard. Take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
2. Sautee the onion and garlic with a bit of oil. Set aside.
3. Put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency.
4. Place this mixture in a pot add the cornstarch and let boil until it thickens. Add salt and pepper to taste.
5. To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
6. Serve a bowl of soup with a table spoon of the corn mixture on top.
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