Corn soup

Name: Corn soup
Total time: 6900 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 red bell peppers; 2 ripe tomatoes; 6 ears of korn; 1 avocado; 2 tbsp chipolte chile pepper powder; 2 tbsp peprika; 1 quart chicken stock; 1 cup heavy cream; 2 tbsp fresh herbs; 1 dash extra virgin olive oil

j.taylor @cook_3392328

totally worth ur time. great on a cold day with a white wine.

j.taylor @cook_3392328

totally worth ur time. great on a cold day with a white wine.

Saved

Ingredients

1 hour 55 mins

8 servings

2red bell peppers
2ripe tomatoes
6ears of korn
1avocado
2 tbspchipolte chile pepper powder
2 tbsppeprika
1 quartchicken stock
1 cupheavy cream
2 tbspfresh herbs
1 dashextra virgin olive oil

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Steps

1 hour 55 mins

1

preheat oven to broil
2

place both red bell peppers in oven proof dish for about 15 minutes or until all black
3

once done place peppers into paper bad . rest 15 minutes
4

place both tomatoes in oven. broil 15 minutes.
5

remove tomatoes . peel remaining skin. also discard membrane from pepper.
6

sweet both onions in a soup pot. add pepper and tomatoes.
7

this should be done after tomatoes come out of onion. cut kernels from corn husks. place on baking sheet and heat at 350 till golden brown
8

take 1/2 a cup of roasted kernels and set aside. pour the rest into pot.
9

add stock ,peprika , chipolte Chile pepper and simmer
10

once simmering , emulsion blend and add cream slowly
11

add reserved corn for garnish. add avocado . drizzle with extra virgin olive oil and fresh herbs... I used sage. and lime butter saute shrimp for my topping .