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.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Red Pepper 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 (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.
Nutritional facts Per serving, about:
- Protein 10 g
- Calories 265.0
- Total fat 7 g
- Total carbohydrate 48 g