Ingredients
- 1 bay leaf
- 1 creole seasoning
- 1 charred corn kernels for corn tortillas for (garnish julienned)
- 950 ml water
- 260 gr bell pepper (red roasted)
- 240 ml whipping cream
- 30 gr onion (yellow julienned)
- 16 ml olive oil
- 5 ml lemon juice (fresh)
- 5 ml worcestershire sauce
- 3 gr salt
- 2 gr 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
