Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Five Pepper Soup

Tuesday, April 21, 2009

{soups-salads-and-salad-dressings} Five Pepper Soup

Five Pepper Soup

2 tablespoons butter
1 onion -- chopped
1/2 red bell pepper -- julienned
1/2 green bell pepper -- julienned
1/2 yellow bell pepper -- julienned
2 jalapeño peppers -- seed and chop
3 chile peppers -- seed and chop
2 cups whole milk
10 ounces condensed chicken stock
1 can whole kernel corn -- (8 3/4 oz.)
1 cup Monterey Jack cheese -- shredded
2 dozen smoked oysters
1 tablespoon minced garlic
Red pepper -- to taste
Black pepper -- to taste
Oregano -- to taste
Thyme -- to taste
2 cups cherry tomatoes -- halved
10 sprigs parsley

Melt butter. Lightly sauté onion and peppers. Add milk, chicken stock and corn. Cook 10 to 15 minutes at medium heat. Add Monterey Jack cheese. Melt. Add smoked oysters and garlic; add red pepper, black pepper, oregano, and thyme to taste. Cook 10 to 15 minutes more. When serving, add cherry tomatoes, and garnish with parsley.