Roasted Pepper And Corn Soup
 

Amount 1 pound  10 each  10 each  8 each  1 cup  1 cup  2 1/2 gallons  60 each  To Taste  To Taste  To Taste  To Taste  10 tablespoons  2 cups  20 each

Ingredient Butter Leeks -- CHOPPED Garlic -- CHOPPED Serraño -- CHOPPED Tomato Paste Flour Chicken Stock Peppers -- ROast, peel, seed Cumin Cayenne Salt Lime Juice Cilantro -- CHOPPED Sour Cream Corn, fresh ears

Method

1. SWEAT FIRST FOUR INGREDIENTS.
2. ADD TOMATO PASTE, AND SPICE'
3. ADD FLOUR, COOK OUT.
4. ADD STOCK AND PEPPERS, SIMMER 15 MINUTES.
5. REMOVE FROM HEAT, PUREE AND STRAIN.
6. PLACE BACK ON HEAT AND ADD CORN
7. SIMMER UNTIL CORN IS COOKED.
8. REMOVE AND ADD REMAINING INGREDIENTS.
9. SEASON TO TASTE.

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