Ingredients
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4
-
4
-
1
-
1/2
-
1
-
4
-
2
-
1/2
-
1
-
-
-
-
-
-
Directions
Red Bell Pepper Soup with Corn and Parsley,From this week’s Weekend magazine. There’s nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night.,Love this soup. I forgot to add the cream and it was great anyway!,This was a good recipe which made a good soup without costing a lot of money. I followed the recipe except the parsley and the chili powder because I wasnt sure if the chili powder I had was the right kind, as it said “mexican” so i left it out. The rosemary is a must here. used all organic ingredients and I was very pleased with the results. I left out the cream and then just added it each time I heated up some soup. It was filling without giving the feeling of being stuffed. Very nice light yet substantial soup. Thanks for sharing.
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Steps
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1
Done
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Hold Capsicums Over Direct Flame Until Part of the Skins Have Blackened. |
|
2
Done
|
Place Each Capsicum Into a Sandwich Bag and Seal. |
|
3
Done
|
Set Aside For 15 Minutes. |
|
4
Done
|
Remove Skins of Capsicums Without Rinsing Them. |
|
5
Done
|
Chop Capsicums After Removing the White Membrane and Seeds. |
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6
Done
|
Heat a Saucepan. |
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7
Done
|
Add Butter and Garlic. |
|
8
Done
|
Add Spring Onions. |
|
9
Done
|
Saute For 2 Minutes. |
|
10
Done
|
Add the Rosemary Stem. |
