Golden Soup
Source of Recipe
Grandma's Kitchen
Recipe Introduction
This is a beautiful summer soup that will take the chill of winter away !
List of Ingredients
3 tablespoons
6 white part only, finely chopped
2 cups fresh kernels (about 4 medium ears)
1 pint yellow cherry , stemmed and coarsely chopped
1 sweet yellow pepper, seeded and diced into 1/2-inch pieces
6 cups chicken
6 basil leaves
1/4 cup whipping cream
Salt and freshly ground pepper
1 teaspoon hot pepper oil
For Garnish:
1/2 cup sour cream
Extra basil leaves, finely chopped just before serving to avoid darkening
Recipe
Heat the olive oil in a large saucepan over medium heat. Add the scallions and sauté until slightly soft, about 3 minutes.
Reserve 1/4 cup corn, 1/4 cup tomatoes, and 2 tablespoons diced yellow pepper. Add the remaining tomatoes, yellow peppers, and corn to the pan and sauté for about 3 minutes.
Add the chicken stock and basil and bring to a boil. Reduce the heat and simmer slowly, uncovered, for about 10 minutes. Remove and discard the basil leaves. Puree the soup in the pan with a hand blender or in batches in a blender or food processor fitted with a steel blade.
Pass through a food mill or strainer into a bowl, pressing against the solids to extract all of the essence.
Stir in the cream, seasonings, and hot pepper oil. Taste for seasoning. Chill for at least 3 hours.
Immerse the reserved corn and yellow pepper in boiling water for about 2 minutes. Drain, chill, and reserve
TO SERVE: Pour the soup into bowls and garnish with sour cream, tomatoes, yellow pepper, corn, and chopped basil.
|
Â
Â
Â
|
member logon
