Corn & red pepper soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion chopped |
| 1 | Garlic clove, minced | |
| 5 | cups | Frozen corn kernels |
| 2 | 14 3/4 oz. cans chicken broth | |
| 1 | 7 oz. jar roasted red peppers, drained and chopped | |
| ⅛ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Tabasco sauce |
| ¾ | cup | Plain yogurt |
Directions
In a large saucepan, heat oil. Add onion and cook over medium-high heat, stirring, until it begins to soften, about 3 minutes. Add garlic and cook 30 seconds. Add corn kernels and 2 cups water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until corn is very tender, about 7 minutes.
Process corn mixture in a food processor or blender to make a coarse puree. Return to saucepan and add chicken broth and peppers. Bring to a boil over high heat and cook 1 minute. Season with nutmeg and Tabasco.
Ladle into bowls and top with yogurt. Source 365 Great 20-Minute Meals. Typed in MMformat by Cindy Hartlin
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