Recipe Title:
Gluten Free Corn & Bell Pepper Soup
Recipe By: Miriam Borys
Ingredients:
3 T olive oil
1 T butter
1 large onion
1 can anchovies - drained & diced
1 ½ cup orange and yellow bell peppers
1 can kernel corn
3 T rice flour
900 ml chicken or vegetable stock
2 cups potatoes - diced (no need to peel if using new potatoes)
1 cup frozen peas (add last)
- Sauté onions in oil and butter until transparent.
- Add diced anchovies and bell peppers and continue to sauté until peppers have wilted slightly.
- Add rice flour, mix well and cook for a few minutes.
- Add corn, stock, potatoes and bring up to the boil
- Once at the boiling point turn down to simmer for 15 minutes or until potatoes are tender.
- Just before serving add frozen peas.
Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.