Ingredients:
4 red bell peppers ( capsicums)
4 tablespoons butter
1 clove garlic, crushed
1/2 cup spring onions, chopped
1 sprig fresh rosemary
4 cups vegetable stock or 4 cups chicken stock
2 tablespoons tomato puree
1/2 cup defrosted and boiled corn kernels
1 pinch red chili powder
salt
pepper
4 tablespoons cream
1/4 cup parsley, chopped
Directions:
Hold capsicums over direct flame until part of the skins have blackened.
Place each capsicum into a sandwich bag and seal.
Set aside for 15 minutes.
Remove skins of capsicums without rinsing them.
Chop capsicums after removing the white membrane and seeds.
Heat a saucepan.
Add butter and garlic.
Add spring onions.
Saute for 2 minutes.
Add the rosemary stem.
Cook on low flame for 3-4 minutes.
Remove rosemary stem and discard.
Heat stock in another pan.
Add sauteed onions and chopped capsicums.
Bring to a boil.
Lower flame and simmer for 5 minutes.
Add tomato puree.
Cook for 5 minutes.
Blend soup to a smooth puree.
Add corn kernels, chilli powder, salt and pepper and heat through.
Add cream and parsley.
Stir.
Serve hot.
Servings: 4
Time preparation: 45 min.
Time total: 85 min.