I have a question about step 4 on the recipe "Roasted Red Pepper Soup with Corn and Cilantro" from Oui, Chef. It says:
"At the one hour mark, remove tOnly chicken stock??he pan, peel the charred skin from the tomatoes and peppers, and squeeze the garlic cloves from their skins. Place the skinned tomatoes, peppers, garlic and shallots in a medium pot with the pimenton and chicken stock, bring to a boil, then lower the heat to medium and cook, uncovered, for about 15 minutes.