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1
Slice the peppers in half lengthwise; remove stem, seeds and membrane.
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2
Place under the broiler skin side up until the skin turns black and blisters.
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3
Remove and immediately place in a small paper bag or plastic container with a tight lid.
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4
Place in the freezer for 10 minutes; this will loosen the roasted skin.
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5
Remove peppers and rub off the black skin with your fingers.
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6
Chop skinned peppers and set aside.
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7
Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat.
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8
Add the reserved red peppers, tomato paste, and chicken stock.
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9
Bring to a low boil, reduce the heat, and then simmer for 10 minutes.
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10
Stir in the heavy cream, cilantro, salt, and pepper.
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11
Stir in the cornstarch mixed with a little cold water to thicken.
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12
Simmer 5 minutes.
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13
*Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree.
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14
Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
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15
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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16
Transfer liquid to a blender or food processor and fill it no more than halfway.
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17
If using a blender, release one corner of the lid.
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18
This prevents the vacuum effect that creates heat explosions.
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19
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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20
1 cup sour cream
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21
1/2 lime, juiced
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22
1 teaspoon finely minced fresh cilantro leaves
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23
In a mixing bowl, whisk all ingredients vigorously until light and creamy.
