Roasted Corn Soup

Roasted Corn Soup

Serves: 2 to 4
2 tablespoons olive oil
2 scallions
2 medium tomatoes, diced
1 red pepper, diced
4 ears grill roasted corn, kernelled
2 ears grill roasted corn, pureed
3 1/2 cups chicken stock
1/2 pound russet potatoes, diced
1/4 cup Haute Habanero Paste
Salt and black pepper, to taste

Over medium heat, sauté (in olive oil) scallions and tomatoes and add red pepper to the mix. Add corn kernels, corn puree, chicken stock, and potatoes. Turn heat to high. Cover, bring to a boil. Reduce heat, and salt, simmer until potatoes are soft. Add Haute Habanero Paste.

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