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Corn and Pepper Soup
from the kitchen of Sharmagne Leland-St. John

10 mini red and orange peppers
3 ears of corn
3 large scallions
1 can of vegetable broth
4 Italian plum tomatoes, quartered
3 limes, juiced
Jalapeños, to taste *
Cilantro for garnish
Pam or olive oil

Split the peppers and remove seeds and pulp, cut
into strips. Prepare the soup kettle with spray
or oil. Sauté the peppers until soft. Cut the
corn from the cobs and add to the kettle along
with the scallions. Add the broth, tomatoes,
and fresh lime juice. Bring to a boil then lower
to a simmer. Slice a jalapeño in half and remove
the seeds. Add to the soup. Simmer for an
additional 15 minutes, then pour into a blender.
Blend at high speed until you have a smooth soup.
Return to pan, reheat, then pour into bowls. Place
a sprig of cilantro on top and serve.


* You may also use bottled jalapeños.

**WARNING: DO NOT touch your eyes after handling
peppers as the pepper juice will remain on your
hands.

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