This is only about other recipe that I've adapted from my adept friend Chef Jules of the immediately sadly defunct Gourmet Influenza A virus subtype H5N1 Go-Go blog. I've made a few variations, but essentially followed his recipe. This soup would brand a satisfying improver to whatsoever menu, no affair the season. It's low-cal plenty to hold upward served inward the summer, too spicy too warm plenty to stay the wintertime chills.
If y'all don't choose vegetable stock on hand, increase the amount of tabular array salt too add together a few teaspoons of celery seed. If y'all desire to roast your ain blood-red peppers — a fresh too fantabulous persuasion — y'all tin flame notice instructions consummate amongst pictures here.
|Corn too Roasted Red Pepper Soup|
|Recipe yesteryear Lisa Turner|
Published on October 8, 2007
Sweet, spicy too vibrant warming soup amongst corn too roasted blood-red peppers