Roasted Red Pepper Soup with Corn and Cilantro

09070f52_me_0215

Course Soups and Stews

Ingredients in this Recipe

1 small bunch fresh cilantro, well washed and spun dry
1 splash sherry vinegar
1 tablespoon butter
1/4 cup crumbled feta cheese
1/4 teaspoon pimenton (smoked paprika)
2 1/2 cups low sodium chicken stock, plus more if needed
2 small ears sweet corn, cut from the cob
2 teaspoons fresh thyme leaves, finely minced
3 large shallots, peeled and halved
4 large heirloom tomatoes, washed, cored and quartered 
8 large garlic cloves, still in their skins 
Kosher salt and black pepper to taste

Recipe Preparation

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