Monday, October 26, 2009

Creamy Corn Soup

This afternoon I made a new soup recipe. This Corn Soup (recipe from my friend Brenna) caught by eye because of the roasted red peppers, one of my husband's favorite ingredients. Plus I wanted an excuse to use my new hand blender :D

Corn Soup

Serves 6

2 red peppers
2 tablespoons vegetable oil
1 medium onion, finely chopped
3-4 cups corn niblets, thawed if frozen
3 cups chicken stock
2/3 cup light cream
(I used fat free evap milk and a dash of heavy cream)
salt and ground black pepper

Dry-fry the peppers in a griddle over medium heat, turning them frequently until the skins are blistered all over. Place them in a strong plastic bag and tie the top to keep the steam in. set aside for 20 minutes, then remove the peppers from the bag and peel off the skin. (Cook’s tip: Look for roasted red peppers in jars. These come ready-skinned and are useful in all sorts of recipes. Used here, they make a quick soup even speedier.)

Cut the peppers in half and scoop out the seeds and cores. Set one aside. Cut the other into ½-inch dice.

Heat the oil in a large saucepan. Add the onion and sauté over low heat for about 10 minutes, until it is translucent and soft. Stir in the diced pepper and corn and cook for 5 minutes over medium heat.

Spoon the contents of the pan into a food processor, pour in the chicken stock and process until almost smooth (I used a blender because it is a lot of liquid). This processing can be done in batches if necessary.

Return the soup to the pan and reheat it. Stir in the cream, with salt and pepper to taste. Core, seed and cut the reserved pepper into thin stirs and add half of these to the pan. Serve the soup in heated bowls, garnished with the remaining pepper strips.

The soup came out very thick and creamy. I added about a Tbs of chopped fresh rosemary, I think it was a really good addition. I plan on reheating tonight in the crockpot for dinner and serving with bread. YUM!


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