Cilantro, Corn and Red Bell Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
10 c chicken broth2T extra virgin olive oil4 red bell peppers4 ears corn, shucked1 bag frozen corn1 onion, chopped8 med carrots, chopped4 stalks celery, chopped1 bunch cilantro, chopped coarselypinch cayenne pepper1 T salt1 T pepper2 T half and half, optional
1. char red peppers over open flame until blackened. Place in paper bag for 10 min and then remove blackened skin. chop coarsely.
2. put corn on cob over open flame and brown lightly. Cut off cob and set aside.
3. place oil in stockpot and heat until almost smoking. Add onion, carrots, celery and cook over med hi heat until softened.
4. Add corn from cob, half of cilantro and red pepper, salt, cayenne and pepper and stir. Add broth.
5. Simmer for an hour.
6. Puree with stick blender. Then add frozen corn and remainder of cilantro and cook another 10 min.
7. Add half and half if you desire.
Serving Size: makes 9 1 1/2c servings
Number of Servings: 1
Recipe submitted by SparkPeople user JOANNE25572.
2. put corn on cob over open flame and brown lightly. Cut off cob and set aside.
3. place oil in stockpot and heat until almost smoking. Add onion, carrots, celery and cook over med hi heat until softened.
4. Add corn from cob, half of cilantro and red pepper, salt, cayenne and pepper and stir. Add broth.
5. Simmer for an hour.
6. Puree with stick blender. Then add frozen corn and remainder of cilantro and cook another 10 min.
7. Add half and half if you desire.
Serving Size: makes 9 1 1/2c servings
Number of Servings: 1
Recipe submitted by SparkPeople user JOANNE25572.
Nutritional Info Amount Per Serving
- Calories: 1,220.9
- Total Fat: 35.0 g
- Cholesterol: 61.1 mg
- Sodium: 17,248.7 mg
- Total Carbs: 231.0 g
- Dietary Fiber: 43.3 g
- Protein: 43.7 g
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