Loca Luna's Roasted Red Pepper Soup

This is one of my favorite soups. My brother-in-law shared it with me when I had my resturant The Invisible Chef. The original recipe instructed you to roast the red peppers, but Jeff told me a secret about buying already roasted peppers.  Top the soup with the "Cilantro Lime Sour Cream".

Loca Luna’s Roasted Red Pepper Soup

8 large red bell peppers (2 16 oz. jars Merzetta roasted red peppers
2 T butter

1 cup chopped onion

2 cloves garlic chopped

¼ cup tomato paste

6 cups chicken stock

2 cups heavy cream

1 t. black pepper

2 t. salt

4 T chopped cilantro

2 T cornstarch mixed with 2 T water

1 cup sweet corn kernels for garnish

Cilantro Lime Sour Cream (see below)

Dice onions and garlic. Coarsely chop peppers.

In a heavy bottom soup pot over medium low heat, add butter and sauté onion and garlic until soft.  Add chopped red peppers, tomato paste and chicken stock.  Bring to a boil, reduce heat and simmer 10 minutes.  Add heavy cream, pepper, and salt, cilantro.

Mix cornstarch with water and add to soup to thicken.  Simmer 5 minutes then blend with electric whisk.
Makes 3 qts.


                                                       Cilantro Lime Sour Cream

1 cup sour cream

Juice from ½ lime

1 t. fresh cilantro