Corn Soup with Red Pepper Swirl
Choose the freshest, darkest yellow corn to give this soup a pretty colour and creamy texture. Bottled roasted red peppers also work well in the sauce.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 265 |
| protein | 10 g |
| fat | 7 g |
| carbohydrate | 48 g |
| very high source fibre. | - |
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1 tbsp (15 mL) butter
2 onions, chopped
1 clove garlic, minced
3/4 tsp (4 mL) crumbled dried sage
4 cups (1 L) corn kernels
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) chicken stock
1 cup (250 mL) milk
1/2 tsp (2 mL) salt
Red Pepper Sauce:
1 sweet red pepper, roasted, peeled and seeded
2 tbsp (25 mL) milk
1 tsp (5 mL) minced jalapeño pepper (or pinch cayenne)
1/2 tsp (2 mL) each salt and pepper
Preparation:
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, purée soup, in batches if necessary; return to saucepan. Stir in reserved corn mixture, milk and sa< heat through but do not boil.
Red Pepper Sauce: Meanwhile, in blender, purée red pepper, milk, jalapeño, salt and pepper. Using spoon, attractively swirl about 2 tbsp (25 mL) into each bowlful.
Additional Information
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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.
Source
© CanadianLiving.com
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