Ingredients
- 1 bay leaf
- 1 creole seasoning
- 1 charred corn kernels for corn tortillas for (garnish julienned)
- 4 cups water
- 1 pound bell pepper (red roasted)
- 1 cup whipping cream
- 1/4 cup onion (yellow julienned)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (fresh)
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon cumin (ground)
* Solero uses Solero's roasted, canned peppers.
Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire. Add water and bring to a boil. Process in blender or food processor until smooth. Stir in cream and blend in blender again (may have to do in batches). Divide among 4 to 6 bowls, and garnish with corn and tortilla strips. Makes 4 to 6 servings.
>From Solero From the Chronicle by Lou Parris <lbparris@earthlink.net> on Aug 06, 1997
