1. Roast the peppers. 2. I just tossed mine onto my stove and was very pleased with the flavour. 3. Clean-up was surprisingly easy, too. 4. The outdoor grill (especially if you have charcoal) or the oven would be the more conventional approach. 5. While the peppers are roasting, brown the onion, mushrooms and corn kernels in a pan with olive oil, salt & fresh cracked pepper until fragrant. 6. Add garlic and cumin powder. 7. Gently pour stock over the vegetables and allow it to warm up. 8. Keep an eye on the peppers so you don't burn down the house. 9. Smoosh the flour into the soft butter with a fork. The French call this beurre manie' and use it to thicken liquids. 10. Incorporate it into the stock mixture until the lumps have disappeared. 11. Remove the peppers when the skin has charred. Put them into a bowl and cover with plastic wrap. The steam will help loosen the skin from the flesh. 12. Remove the skin and seeds, then dice them. 13. Add to the pan. Bring the mixture up to heat. 14. Blend to a smoother consistency, but leave a few of the ingredients visible. 15. Finish with the cream, garnish with some shaved parmesan and serve with some crusty French bread. ---------------------------------------------------------------------------
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Ingredients
