Red Bell Pepper Soup with Corn and Parsley

Ingredients

• 4 red bell peppers (capsicums)
• 4 tablespoons butter
• 1 clove garlic
• crushed
• 12 cup spring onion
• chopped
• 1 sprig fresh rosemary
• 4 cups vegetable stock or 4 cups chicken stock
• 2 tablespoons tomato puree
• 12 cup defrosted and boiled corn kernel
• 1 pinch red chili powder
• salt
• pepper
• 4 tablespoons cream
• 14 cup parsley
• chopped

Instructions

1. Hold capsicums over direct flame until part of the skins have blackened.
2. Place each capsicum into a sandwich bag and seal.
3. Set aside for 15 minutes.
4. Remove skins of capsicums without rinsing them.
5. Chop capsicums after removing the white membrane and seeds.
6. Heat a saucepan.
7. Add butter and garlic.
8. Add spring onions.
9. Saute for 2 minutes.
10. Add the rosemary stem.
11. Cook on low flame for 3-4 minutes.
12. Remove rosemary stem and discard.
13. Heat stock in another pan.
14. Add sauteed onions and chopped capsicums.
15. Bring to a boil.
16. Lower flame and simmer for 5 minutes.
17. Add tomato puree.
18. Cook for 5 minutes.
19. Blend soup to a smooth puree.
20. Add corn kernels, chilli powder, salt and pepper and heat through.
21. Add cream and parsley.
22. Stir.
23. Serve hot.