Roasted Peppers and Corn soup

Corn and peppers are fresh and plentyfull at my local farmers market right now....
I can even get roasted peppers there which helps... and in a pinch you can use jarred ones but PLEASE make sure they are not packed in Vinegar!


8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream for garnish..... ( see addtional recipe below)

Directions
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place on hot grill skin side down until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.




Cilantro-Lime avocado Cream:

1 cup sour cream

1/2 mashed avocado

1/2 to 1 lime, juiced

1 tablespoon finely minced fresh cilantro leaves

In a mixing bowl, whisk all ingredients vigorously until light and creamy.