Fire Roasted Pepper and Tomato
Fire Roasted Pepper and Tomato Soup, with Chili Sour Cream, and Tortilla Shards
- Chef Edan Fay, Lake Okanagan Resort
2 lg cans diced tomato – drain and roast under broiler until just charred
6 bell peppers – roast, peel, deseed and puree in blender or food processor
1 Litre Turkey or chicken stock
1 lg onion, diced
6 cloves garlic, diced
1/2 Tbsp Salt
1/2 Tbsp Pepper
1 fl oz honey
1 fl oz lemon juice
Directions:
1 – Carmelize, onion and garlic in a large pot
2 – Add roasted tomato
3 – Add stock
4 – Puree all the roasted peppers and strain, then add to soup
5 – Bring to simmer and season
For Chili and Lemon Sour Cream:
500 ml sour cream
1 fl oz of lemon juice
1/2 tbsp chili powder
- Mix all together and place dollop into soup just before serving
For Tortilla Shards:
- Cut flat tortillas into long thin strips
- Deep fry in frying pan, until crisp
- Remove from oil, and toss with cumin and salt