1 tablespoon olive oil
1 pound red bell pepper* — roasted and peeled
tablespoon garlic — chopped 1/4 cup yellow onion — julienned
1 bay leaf
1 teaspoon creole seasoning
1 teaspoon ground cumin (cominos)
1 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
4 cups water
1 cup whipping cream
charred corn kernels for garnish julienned corn tortillas for garnish
* Solero uses Solero’s roasted, canned peppers.
Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire. Add water and bring to a boil. Process in blender or food processor until smooth. Stir in cream and blend in blender again (may have to do in batches). Divide among 4 to 6 bowls, and garnish with corn and tortilla strips. Makes 4 to 6 servings.
>From Solero
From the Chronicle by Lou Parris <lbparris@earthlink.net> on Aug 06, 1997