Corn soup with red pepper swirl
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Corn soup with red pepper swirl
  Corn    Vegetables    Pepper    Soups    Canadian  
Last updated 6/12/2012 12:56:30 AM. Recipe ID 18731. Report a problem with this recipe.
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      Title: Corn soup with red pepper swirl
 Categories: Soups, Vegetables, Canadian
      Yield: 4 Servings
      1 tb Butter
      2    Onions, chopped
      1    Garlic clove, minced
    3/4 ts Dried sage, crumbled
      4 c  Corn kernels
      2 tb All-purpose flour
  1 1/2 c  Chicken stock
      1 c  Milk
    1/2 ts Salt

MMMMM----------------------RED PEPPER SAUCE---------------------------
      1    Sweet red pepper, roasted,
           -peeled and seeded
      2 tb Milk
      1 ts Jalapeno pepper, minced, or
           - pinch cayenne
    1/2 ts Salt
    1/2 ts Pepper
  Choose the freshest, darkest yellow corn to give this soup colour and
  creamy texture. Bottled roasted red peppers also work well in the
  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.

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Recipe ID 18731 (Apr 03, 2005)

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