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Monday, November 19, 2007

Corn and Red Pepper Soup

This is a favorite soup of mine. The vegetables taste great together, and it's a thick soup that I serve with sour cream, chopped avocado, and finely chopped red pepper on top. Hearty yet elegant, it's a great soup, and it's easy to make. You don't have to puree it if you don't want to, but I like the creamy texture it gives the soup. As always, I have made it vegetarian, but you can use chicken broth if you prefer. I've also made it fairly thick, but you can thin it down with more milk if you like it thinner.

Corn and Red Pepper Soup

2 tablespoons butter
1 pound fresh or frozen corn kernels or 2 cans of corn, drained
1 large tomato, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 garlic cloves, chopped
2 tablespoons all purpose flour
2 cups vegetable broth, canned or homemade
2 cups cream or milk (fat-free, if preferred)
Red pepper, to taste
Salt to taste
Sour cream, chopped avocado, and finely chopped red pepper, for topping.

Melt butter in a large soup pot or Dutch oven. Add corn, tomatoes, pepper, onion and garlic. Stir vegetables over medium-high heat until lightly caramelized. Add flour and cook for 2 to 3 minutes.

Add broth, and let simmer for about 30 minutes. Remove from heat and cool slightly. Puree in batches until smooth. Add milk to pan and reheat gently, never boiling. Season with red pepper and salt.

Serve soup topped with diced avocado, diced red pepper, and sour cream.

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