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Name: Red Pepper, corn and Cilantro Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 Whole large red peppers Washed,seeded,cut in half; 4 Whole large Heirloom tomatoes Washed,cored,quartered; 8 Large Garlic cloves In their skins; 3 large Shallots Peeled and halved; 2 1/2 cups Low sodium chicken broth; 1/4 teaspoon Pimiento; 1 Small bunch Fresh Cilantro Washed and spun dry; 1 Splash Sherry vinegarb Cut from the cob; 2 Small Ears of sweet corn; 2 Teaspoons Fresh thyme leaves Finely minced; 1 Teaspoon Butter; 1/4 Cup Crumbled feta cheese

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INGREDIENTS

5 Whole large red peppers ; Washed,seeded,cut in half
4 Whole large Heirloom tomatoes ; Washed,cored,quartered
8 Large Garlic cloves ; In their skins
3 large Shallots ; Peeled and halved
2 1/2 cups Low sodium chicken broth
1/4 teaspoon Pimiento
1 Small bunch Fresh Cilantro ; Washed and spun dry
1 Splash Sherry vinegarb ; Cut from the cob
2 Small Ears of sweet corn
2 Teaspoons Fresh thyme leaves ; Finely minced
1 Teaspoon Butter
1/4 Cup Crumbled feta cheese

Servings

INSTRUCTIONS

Preheat oven to 425 degrees.

Toss the pepper halves, t omato quarters, halved shallots and garlic cloves in a large owl, drizzle with olive oil, season with salt and peeper, and toss with your hands to coat. Put them all Ina single layer, skin side up in a large roasting pan.

Place the pan in the oven and roast for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the scallions and garlic at this point, if they are ice and soft, remove from the pan and reserve, if not, you can keep them in the pan for the final 15 minutes of cooking.

A the one hour mark, remove the pan, peel the charred skins. Place the skinned tomatoes, peppers, garlic and shallots in a medium pot with the pimiento and chicken stock, bring to a boil, then lower the heat to medium and cook, uncovered, for about 15 minutes.

Working in batches, puree the soup in a blender and place in a clean pan, check for seasonings and keep warm.

Bring a pot of salted water to a boil, toss in the cilantro and blanch door 30 seconds. Pull from theft with a slotted spoon and shock in ice cold water. When cooled, pour through a strainer to catch the cilantro and pressing with the palm of your hand, wring as much water free as you can. Finely chop the herb, then toss In a bowl with enough oil to make a spoon able cilantro oil, add a splash of sherry vinegar, and salt and pepper to taste. Reserve.

Preheat the skillet over a medium flame, and when hot add a splash of olive oil and minced shallot. Cook until the shallots start to take on some color, then add the corn kernels, some salt and pepper, and the fresh thyme. Cook for 2 minutes, toss in the butter, and when it melts, remove from the heat and transfer to a bowl.

To serve, place a small pile of the corn in the center of a warmed bowl, pour the soup around, drizzle with some cilantro oil, and finally, sprinkle with a little crumbled feta.

NOTES

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Red Pepper, corn and Cilantro Soup

5 Whole large red peppers Washed,seeded,cut in half
4 Whole large Heirloom tomatoes Washed,cored,quartered
8 Large Garlic cloves In their skins
3 large Shallots Peeled and halved
2 1/2 cups Low sodium chicken broth
1/4 teaspoon Pimiento
1 Small bunch Fresh Cilantro Washed and spun dry
1 Splash Sherry vinegarb Cut from the cob
2 Small Ears of sweet corn
2 Teaspoons Fresh thyme leaves Finely minced
1 Teaspoon Butter
1/4 Cup Crumbled feta cheese

Preheat oven to 425 degrees.

Place the pan in the oven and roast for 45 to 60 minutes, until everything has started to take on a nice charred appearance.  Check the scallions and garlic at this point, if they are ice and soft, remove from the pan and reserve, if not, you can keep them in the pan for the final 15 minutes of cooking.

Working in batches, puree the soup in a blender and place in a clean pan, check for seasonings and keep warm.

Bring a pot of salted water to a boil, toss in the cilantro and blanch door 30 seconds.  Pull from theft with a slotted spoon and shock in ice cold water.  When cooled, pour through a strainer to catch the cilantro and pressing with the palm of your hand, wring as much water free as you can. Finely chop the herb, then toss In a bowl with enough oil to make a spoon able cilantro oil, add a splash of sherry vinegar, and salt and pepper to taste. Reserve.

Preheat the skillet over a medium flame, and when hot add a splash of olive oil and minced shallot.  Cook until the shallots start to take on some color, then add the corn kernels, some salt and pepper, and the fresh thyme.  Cook for 2 minutes, toss in the butter, and when it melts, remove from the heat and transfer to a bowl.

To serve, place a small pile of the corn in the center of a warmed bowl, pour the soup around, drizzle with some cilantro oil, and finally, sprinkle with a little crumbled feta.

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Nutrition

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Serving Size: 1 Serving (696g)
Recipe Makes: 1 Servings

Calories: 460
Calories from Fat: 147 (32%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.4g
Cholesterol 47.5mg		15 %
Sodium 2975.3mg		103 %
Potassium 1574.2mg		41 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 50.8g
Protein 30.4g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 460

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