Corn Soup with Red Pepper Swirl

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 (250 mL); 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, pur?soup, in batches if necessary; return to saucepan. Stir in reserved corn mixture, milk and salt ; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pur?red pepper, milk, jalape?salt and pepper. Using spoon, attractively swirl about 2 tbsp (25 mL) into each bowlful.

Additional information :

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

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