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  Recipe Home » Soups » Corn Soup With Red Pepper Swirl
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  Corn Soup With Red Pepper Swirl
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 356
Ingredients:
1 tbsp Butter
2 Onions, chopped
1 Garlic clove, minced
3/4 tsp Dried sage, crumbled
4 cup Corn kernels
2 tbsp All-purpose flour
1 1/2 cup Chicken stock
1 cup Milk
1/2 tsp Salt

MMMMMRED PEPPER SAUCE

1 Sweet red pepper, roasted, peeled and seeded
2 tbsp Milk
1 tsp Jalapeno pepper, minced, or pinch cayenne
1/2 tsp Salt
1/2 tsp Pepper
Instructions:
Choose the freshest, darkest yellow corn to give this soup colour and
creamy texture. Bottled roasted red peppers also work well in the
sauce.

In saucepan, melt butter over medium heat; cook onions, garlic and
sage, covered and stirring occasionally, for 3 minutes or until
softened. Stir in corn; cook, stirring, for 5 minutes. Remove 1 cup;
set aside.

Stir in flour to coat vegetables; cook for 1 minute. Pour in stock and
bring to boil, stirring frequently; reduce heat to low and simmer for
about 5 minutes or until thickened. In food processor or blender,
pure soup, in batches if necessary; returning to saucepan. Stir in
reserved corn mixture, milk and salt; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pure red pepper, milk,
jalapeno, salt and pepper. Using spoon, attractively swirl about 2 tb
into each soup-bowlful.

Roasted Peppers: To roast sweet red peppers, grill or broil over
medium-high heat, turning often, until peppers are puffed and charred
all over. Or roast in 375F 190C oven for 30 minutes or until browned.
Let cool; peel and seed.

Per Serving: about 265 calories, 10 g protein, 7 g fat, 48 g
carbohydrate Very high source fibre.

Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com
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