Corn soup with red pepper swirl

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 Onions, chopped
1 Garlic clove, minced
¾ teaspoon Dried sage, crumbled
4 cups Corn kernels
2 tablespoons All-purpose flour
1½ cup Chicken stock
1 cup Milk
½ teaspoon Salt
1 Sweet red pepper, roasted, peeled and seeded
2 tablespoons Milk
1 teaspoon Jalapeno pepper, minced, or pinch cayenne
½ teaspoon Salt
½ teaspoon Pepper

Directions

RED PEPPER SAUCE

Choose the freshest, darkest yellow corn to give this soup colour and creamy texture. Bottled roasted red peppers also work well in the 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; 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, pure soup, in batches if necessary; returning to saucepan. Stir in reserved corn mixture, milk and salt; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pure red pepper, milk, jalapeno, salt and pepper. Using spoon, attractively swirl about 2 tb into each soup-bowlful.

Roasted Peppers: To roast sweet red peppers, grill or broil over medium-high heat, turning often, until peppers are puffed and charred all over. Or roast in 375F 190C oven for 30 minutes or until browned.

Let cool; peel and seed.

Per Serving: about 265 calories, 10 g protein, 7 g fat, 48 g carbohydrate Very high source fibre.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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