Wednesday, October 15, 2014

Corn Soup

Corn Soup
(6 servings)


2 tbsp. Canola Oil
1 medium White Onion, finely chopped
2 (jarred) Roasted Red Peppers (equivalent of 2)
3 cups Frozen Corn, thawed
3 cups Chicken Broth/Stock
2/3 cup Light Cream
as needed Salt & Black Pepper


Over medium-low heat, warm the oil in a large sauce pan.  Add the onion and sauté for about 10 minutes or until translucent and soft.  While onion is cooking, dice the equivalent of 1 pepper into ½ pieces.  When onions are ready, add the diced red pepper and corn to pan.  Increase heat to medium and continue sautéing another 5 minutes.  Remove pan from heat and spoon mixture into a food processor or blender.  Add the chicken broth/stock and process until smooth.  Do in batches if necessary.  Return pureed mixture to pan and reheat.  Stir in cream, taste and adjust seasoning with salt and pepper as needed.  Take the second red pepper and cut into thin strips.  Add half to the sauce pan and combine.  Serve in bowls and garnish with remaining red pepper strips.

Note:               You could use fresh red peppers.  You will just need to use the process to roast the peppers to remove the skins.  Be sure to remove seeds and core before dicing and cutting into strips.

Note:               If you want to add a little spice, try adding some finely diced hot peppers of choice or use some spicy ground dry chiles.

Ideas for Future Efforts

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