Quick and easy to prepare,this colourful soup has a sweet and creamy flavor. Children love it.
2 red peppers
2 tbsp vegetable oil
1 medium onion,finely chopped
3-4 cups sweetcorn niblets,thawed if frozen
3 cups chicken stock
2/3 cup single cream
salt and ground black pepper
1.Dry fry the peppers in a griddle pan over a moderate heat,turning them frequently until the skins are blistered all over. Place them in a strong plastic bag and tie the top to keep the stem in. Set aside for 20 minutes,then remove the peppers from the bag and peel off the skin.
2.Cut the peppers in half and scoop out the seeds and cores. set one aside. Cut the other into 1/2 in dice.
3.Heat the oil in a large saucepan. Add the onion and fry over a low heat for about 10 minutes, until it is translucent and soft. stir in the diced pepper and sweetcorn and fry for 5 minutes over a moderate heat.
4.Spoon the contents of the pan into a food processor,pour in the chicken stock and process until almost smooth. This processing can be done in batches if necessary.
5. return the soup to the pan and reheat it. Stir in the cream, with salt and pepper to taste. Core,seed and cut the reserved pepper into thin strips and add half of these to the pan.Serve the soup in heated bowls,garnished with the remaining pepper strips.
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This post was written by admin on March 17, 2011
