Cream Corn Soup
Ingredients
- Bell pepper 2
- Butter 2 tbsp
- Olive oil few drops
- Corn 3½ cup
- Chicken stock 3 cup
- Onion chopped 1
- Cream ½ cup
- Milk ¼ cup
- Salt to taste
- Black pepper as required
Method
- If using fresh red bell peppers dry roast them on a pan till skin is blistered place in an airtight bag for 15 minutes peel off the skin remove seeds and dice into 1/2 inch pieces. If using roasted then just cut into small cubes.
- Heat butter and oil in pan add the onions saute till transparent that should take 10 minutes over low heat. Add the diced bell pepper and corn cook for a further 5 minutes over medium heat. Remove from heat and allow it to cool.
- Place in a food processor add chicken stock and process till nearly smooth.Return to the pan and reheat the soup. Gradually stir in the cream and milk. Season with salt and pepper to taste. Serve topped with some niblets of corn.
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