What to do? I have some red bell peppers that have been charred on the barbecue, corn that had been cooked in their husks on the barbecue and a tin of Italian plum tomatoes. I know; I’ll make a tummy warming late summer/early fall soup. I used to make the soup without the corn, but hey…
Makes Approximately 6 Servings
5 large red bell peppers, roasted & peeled**
2 Tbsp. EVO
4 cups chicken stock or tinned low salt/no salt broth**
1 16 oz. tin Italian plum tomatoes, diced,
2 cloves garlic, minced
2 – 3 ears of corn that have been roasted either on the barbecue or in the oven** cut corn kernels off the cobs.
If you wish to do the corn in the oven, preheat oven (convection if you have it), to 425 F. Place a rack inside a rimmed baking sheet & put the corn on top. Roast for about 25 minutes. The corn husks will be blackened in places & dry looking.
(opt.) garnish: stir together sour cream & some snipped chives or cilantro. Cover & chill until serving time.
Cut the roasted peppers in half & remove the seeds & stems. Heat a large pot on medium heat & add the EVO. Sauté the garlic until it is fragrant but has not taken on any colour; add the broth, the tomatoes with their juice & the red pepper . Bring to a boil; turn the heat down & simmer for 15 minutes. Remove from the heat & let cool to room temperature. In a blender, puree the soup in batches. When pureed, pour into a large bowl. When all the soup has been pureed, wipe out the pot and return the soup to the pot. Bring up to the boil, turn down the heat & add the corn. Heat through until the corn is hot; season with salt & freshly ground black pepper. Serve hot.
**If you would like to make your own stock, please go to Making Stock.
**To see how to barbecue the corn, please go to Barbecued Corn.
**To see about blending hot liquids, please go to Kitchen Tips.
**If you would like to see how to roast peppers, please go to Charred/Roasted Peppers.