"A typically mexican capsicum and sweet corn soup, this has a distinct smoky flavour. soft, yellow sweet corn can even be eaten raw; it's that tasty!"
Apply a little oil and roast the capsicums on flame till the skin is fully back.
Cover with a kitchen cloth and cool for 10-15 minutes.
Wash to peel away the skin.
Remove the seeds and chop the flesh..
Heat butter, fry garlic till light brown.
Add capsicums and stock.
Simmer for 5-10 minutes.
Cool and blend.
Add sweet corn, salt and pepper to taste.
Heat till it begins to boil.
Lower the heat and simmer for 2-3 minutes.
Vegetable stock - 1 1/4 litre
sweet corn, cream style - 1 tin
green capsicums - 3, medium size
garlic - 1 tbsp, chopped
butter - 2 tbsp
pepper to taste
salt to taste.
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