| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup, Tapas |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Red bell pepper*; roasted and peeled |
|
tb |
Garlic; chopped |
| 1/4 |
c |
Yellow onion; julienned |
| 1 |
|
Bay leaf |
| 1 |
ts |
Creole seasoning |
| 1 |
ts |
Ground cumin (cominos) |
| 1 |
ts |
Salt |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 4 |
c |
Water |
| 1 |
c |
Whipping cream |
|
|
Charred corn kernels for garnish |
|
|
Julienned corn tortillas for garnish |
INSTRUCTIONS
* Solero uses Solero's roasted, canned peppers.
Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion
is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice
and Worcestershire. Add water and bring to a boil. Process in blender or
food processor until smooth. Stir in cream and blend in blender again (may
have to do in batches). Divide among 4 to 6 bowls, and garnish with corn
and tortilla strips. Makes 4 to 6 servings.
>From Solero
>From the Chronicle by Lou Parris <lbparris@earthlink.net> on Aug 06, 1997
Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Lou Parris <lbparris@earthlink.net> on Aug 08, 1997
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”