Roasted Red Pepper Soup with Corn and Cilantro
- 5 large red peppers, washed, cut in half and de-seeded
- 4 large heirloom tomatoes, washed, cored and quartered
- 8 large garlic cloves, still in their skins
- 3 large shallots, peeled and halved
- 2 1/2 cups low sodium chicken stock, plus more if needed
- 1/4 teaspoon pimenton (smoked paprika)
- 1 small bunch fresh cilantro, well washed and spun dry
- 1 splash sherry vinegar
- 2 small ears sweet corn, cut from the cob
- 2 teaspoons fresh thyme leaves, finely minced
- 1/2 shallot, finely minced
- 1 tablespoon butter
- 1/4 cup crumbled feta cheese
- EVOO
- Kosher salt and black pepper to taste
- Produce
- Cilantro, fresh (1 small bunch)
- Heirloom tomatoes, large (4)
- Shallot (1/2)
- Shallots, large (3)
- Sweet corn (2 small ears)
- Thyme, fresh leaves (2 teaspoons)
- Canned Goods
- Chicken stock, low sodium (2 1/2 cups)
- Condiments
- Sherry vinegar (1 splash)
- Cooking & Baking
- Garlic cloves, large (8)
- Kosher salt and black pepper (1)
- Red peppers, large (5)
- Dairy
- Butter (1 tablespoon)
- Feta cheese (1/4 cup)
- Other
- EVOO
- 1/4 teaspoon pimenton (smoked paprika)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published September 1, 2010 (2 years ago).
9 people saved this recipe.
