Yellow Corn Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter,
1 small: Onion, finely chopped
2 large: Yellow bell peppers, seeded and coarsely chopped
2 cup: Corn kernels,
4 cup: Chicken broth,
Salt to taste,
Freshly ground black pepper to taste,
Directions:
From "Corn Cookery"
Melt the butter in a 2-quart saucepan over moderate heat.
Add the onion and cook, stirring often, until the onion is softened,
about 5 minutes.
Add the yellow pepper and corn and cook, stirring often until the
pepper is softened, about 5 minutes. Add the chicken broth and bring
the soup to a boil.
Reduce the heat to low and simmer for 25 minutes.
Coarsely puree the soup in a food processor or blender, in batches if
necessary. Return the soup to the saucepan and bring to a boil again.
Immediately remove the soup from the heat and season to tast with
salt and black pepper.
Nutritional analysis per serving: 198 calories; 7.5 grams fat; (4.1
grams saturated fat; 34% calories from fat); 28 milligrams
cholesterol; 673 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95
Source from luhu.jp
Melt the butter in a 2-quart saucepan over moderate heat.
Add the onion and cook, stirring often, until the onion is softened,
about 5 minutes.
Add the yellow pepper and corn and cook, stirring often until the
pepper is softened, about 5 minutes. Add the chicken broth and bring
the soup to a boil.
Reduce the heat to low and simmer for 25 minutes.
Coarsely puree the soup in a food processor or blender, in batches if
necessary. Return the soup to the saucepan and bring to a boil again.
Immediately remove the soup from the heat and season to tast with
salt and black pepper.
Nutritional analysis per serving: 198 calories; 7.5 grams fat; (4.1
grams saturated fat; 34% calories from fat); 28 milligrams
cholesterol; 673 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95
Source from luhu.jp