Corn & Red Pepper Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 medium: Onion chopped,
1: Garlic clove, minced
5 cup: Frozen corn kernels,
2: 14 3/4 oz. cans chicken broth,
1: 7 oz. jar roasted red peppers, drained and chopped
1/8 tsp: Grated nutmeg,
1/4 tsp: Tabasco sauce,
3/4 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
Source from luhu.jp
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
Source from luhu.jp