Cream of corn soup with roasted capsicum

Posted by adm On February - 17 - 2012

How to cook Cream of corn soup with roasted capsicum


  • 4 corn cobs, husks and silks removed
  • 1 tbs olive oil
  • 1 brown onion, halved, finely shredded
  • 375ml (1 1/2 cups) vegetable strain
  • 125ml (1/2 cup) thickened bat
  • Saltiness & freshly ground black peppercorn
  • 2 minor (most 165g each) red capsicums
  • 2 tsp extra virgin olive oil
  • 1 tsp red wine vinegar

How to:

  • Use a small sharp knife to cut down the length of the cob, close to the gist, to remove the kernels.

  • Heat the oil in a large saucepan over medium-high rut. Add the onion and fudge, stirring occasionally, for 5 minutes or until subdued. Add the corn and ready, stirring, for 2 minutes or until corn is bright yellow-bellied.

  • Increase heat to high-pitched. Add the stock and bring to the churn. Simmer, uncovered, for 20 minutes or until corn is bid. Remove from heat and set aside for 5 minutes to cool slimly.

  • Add the skim. Taste and season with salt and peppercorn. Place the soup in the jug of a blender and blend until quiet.

  • Lag, preheat oven to 180°C. Place the capsicums on a baking tray. Cook in preheated oven for 25 minutes or until bid. Remove from oven. Use a sharp knife to cut capsicums in half and deseed. Peel and discard the tegument.

  • Finely chop the capsicum and place in a small trough. Add the oil and vinegar, and stir until well combined. Season with salt and peppercorn.

  • Pour the warm soup among shot glasses. Top with the capsicum mixture and serve now.

  • You can prepare this recipe to the end of tone 6 capable 1 day forrader. Cool soup to room temperature and store in an airtight container in the fridge. Store the capsicum in a separate airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over medium heat until hot. Bring the capsicum to room temperature. Carry out step 7 just before serving.

  • Cooking time:30 min.

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