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Red Pepper, Corn and Leek Soup Recipe

March 25th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5earssweet corn
  2. 2tablespoonsbutter
  3. 3tablespoonsvegetable oilor olive oil
  4. 3leeks, cleaned and chopped
  5. 1largered bell pepper, seeded and chopped
  6. 1 1/2quartschicken stockor vegetable stock
  7. 1/2cuphalf-and-half
  8. 1/2teaspoonsalt
  9. 1/8teaspoonwhite pepper
  10. cayenne pepper, to taste(small amount)
  11. 6corn tortillas (optional)
  12. 6teaspoonsbutter, softened (optional)

DIRECTIONS

  1. Remove corn kernels from ears and reserve 1/4 cup of the kernels.
  2. Heat the butter and oil in a large saucepan.
  3. and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
  4. Add red bell pepper and saute another 5 minutes.
  5. Add corn and saute 3 minutes.
  6. Add the chicken stock and bring to a boil.
  7. Simmer slowly, uncovered for about 30 minutes.
  8. Pour the mixture into a food processor or blender and process 1 minute on low.
  9. Put through a fine sieve and return to the saucepan (for a coarser soup, you don’t have to strain it).
  10. Add cream, salt, pepper, and cayenne.
  11. Reheat on low.
  12. Boil reserved corn for 2 minutes in a pot of boiling water.
  13. Drain.
  14. Pour soup into bowls and garnish with boiled corn.
  15. Warm the tortillas in a microwave or oven.
  16. Butter and serve with soup.

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