Red Bell Pepper Soup with Corn and Parsley

• 4 red bell peppers (capsicums)
• 4 tablespoons butter
• 1 clove garlic, crushed
• 12 cup spring onion, chopped
• 1 sprig fresh rosemary
• 4 cups vegetable stock or 4 cups chicken stock
• 2 tablespoons tomato puree
• 12 cup defrosted and boiled corn kernel
• 1 pinch red chili powder
• salt
• pepper
• 4 tablespoons cream
• 14 cup parsley, chopped

1. Hold capsicums over direct flame until part of the skins have blackened.
2. Place each capsicum into a sandwich bag and seal.
3. Set aside for 15 minutes.
4. Remove skins of capsicums without rinsing them.
5. Chop capsicums after removing the white membrane and seeds.
6. Heat a saucepan.
7. Add butter and garlic.
8. Add spring onions.
9. Saute for 2 minutes.
10. Add the rosemary stem.
11. Cook on low flame for 3-4 minutes.
12. Remove rosemary stem and discard.
13. Heat stock in another pan.
14. Add sauteed onions and chopped capsicums.
15. Bring to a boil.
16. Lower flame and simmer for 5 minutes.
17. Add tomato puree.
18. Cook for 5 minutes.
19. Blend soup to a smooth puree.
20. Add corn kernels, chilli powder, salt and pepper and heat through.
21. Add cream and parsley.
22. Stir.
23. Serve hot.

red bell peppers, butter, clove garlic, spring onion, rosemary, vegetable stock, tomato puree, corn kernel, red chili powder, salt, pepper, cream, parsley

Taken from www.food.com/recipe/red-bell-pepper-soup-with-corn-and-parsley-58182 (may not work)