Sausage, Corn and Roasted Red Pepper Soup

Recipe by Andrew Mollmann
READY IN: 10mins
YIELD: 6 bowls




  • Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
  • While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.
  • Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.
  • Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
  • Once corn is done, remove from heat and add the chopped up peppers to the skillet.
  • When rice is done, add the garlic/corn/pepper mixture to the pot.
  • Slice sausage into 1/4" thick half rounds and saute in skillet until browned.
  • Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.
  • Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.