Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup Ingredients

1 tb Olive oil	1 ts Salt
1 lb Red bell pepper*; roasted	1 ts Fresh lemon juice
tb Garlic; chopped	1 ts Worcestershire sauce
1/4 c Yellow onion; julienned	4 c Water
1 Bay leaf	1 c Whipping cream
1 ts Creole seasoning	Charred corn kernels for
1 ts Ground cumin (cominos)	Julienned corn tortillas for

Instructions for Roasted Red Bell Pepper Soup

* Solero uses Soleros roasted, canned peppers. Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire. Add water and bring to a boil. Process in blender or food processor until smooth. Stir in cream and blend in blender again (may have to do in batches). Divide among 4 to 6 bowls, and garnish with corn and tortilla strips. Makes 4 to 6 servings. >From Solero >From the Chronicle by Lou Parris on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigys Recipe Exchange Newsletter by Lou Parris on Aug 08, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Corn	Cream	Cumin	Garlic
Lemon	Olive Oil	Onion	Red Bell Pepper
Salt	Season	Worcestershire sauce

Soups Tapas Corn Cream Bell pepper Garlic Olive oil Onion Tortilla Lemon Lunch

for flavor and categorization

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