1. Hold capsicums over direct flame until part of the skins have blackened. 2. Place each capsicum into a sandwich bag and seal. 3. Set aside for 15 minutes. 4. Remove skins of capsicums without rinsing them. 5. Chop capsicums after removing the white membrane and seeds. 6. Heat a saucepan. 7. Add butter and garlic. 8. Add spring onions. 9. Saute for 2 minutes. 10. Add the rosemary stem. 11. Cook on low flame for 3-4 minutes. 12. Remove rosemary stem and discard. 13. Heat stock in another pan. 14. Add sauteed onions and chopped capsicums. 15. Bring to a boil. 16. Lower flame and simmer for 5 minutes. 17. Add tomato puree. 18. Cook for 5 minutes. 19. Blend soup to a smooth puree. 20. Add corn kernels, chilli powder, salt and pepper and heat through. 21. Add cream and parsley. 22. Stir. 23. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
