Corn: Creamy Corn Soup
Source of Recipe
Tom
List of Ingredients
3 tbl Unsalted butter
1 med Onion chopped
1 Garlic clove minced
1 tsp Ground coriander seeds
1 tsp Ground cumin seeds
1 Jalapeno pepper minced
2 med Tomatoes seeded and diced
2 med Potatoes diced
1 Red bell pepper cored, seeded, and diced
1 tsp Coarse salt
1/2 tsp Freshly-ground black pepper
4 cup Vegetable Stock
5 Ears of corn husked, and kernels removed
1 cup Milk
1/2 cup Grated Manchego cheese Recipe
Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and Vegetable Stock.
Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
This recipe yields 4 to 6 servings.
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