Recipe: Prairie Sunset Soup

This soup is served in such a way as to resemble a prairie sunset.

PRAIRIE SUNSET SOUP

FOR THE RED PEPPER PUREE:
2 red bell peppers
FOR THE SOUP:
1/4 cup (1/2 stick) unsalted butter
1/4 cup vegetable oil
2 cloves garlic, peeled and minced
1 large onion, peeled and chopped
1/4 cup flour
4 cups chicken broth
2 cups fresh or frozen corn
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground white pepper
2 cups milk
TO SERVE:
1/2 cup crushed blue corn chips, to garnish

Preheat the oven to 400 degrees F.

PREPARE THE RED PEPPER PUREE:
Place whole red peppers on baking sheet. Roast, turning occasionally, for 25 to 35 minutes, or until the skin is blackened. Cool, then remove skin, seeds and ribs. Puree the pulp in a blender or food processor, then transfer it to a plastic squeeze bottle and set aside for soup garnish.

PREPARE THE SOUP:
In a large pot, melt the butter and oil over medium heat. Add the garlic and onion and saute until tender.

Stir in the flour until smooth, followed by the chicken broth, corn and red and white peppers. Continue cooking, stirring constantly, until he mixture comes to a boil. Reduce heat and let simmer until corn is tender, about 10 minutes. Stir in the milk.

In a blender or food processor, whirl two cups of soup at a time until all is pureed. Strain the soup through a sieve to remove corn hulls. (May be made the night before and refrigerated overnight.)

TO SERVE:
Ladle the soup into individual serving bowls. Sprinkle the crushed blue corn chips over the upper third of the soup surface and drizzle the red pepper puree along the lower third.

Servings: 6-8