Monday, September 26, 2011

Sweet Corn & Red Pepper Soup

Found a recipe I wanted to try in one of my favorite magazines, Mother Earth News. It came out so yummy and is quite prefect for a cold fall evening! Enjoy!

Sweet Corn & Red Pepper Soup

  • 7 C. vegetable or chicken stock (low sodium)
  • 8 ears fresh corn on the cob, shucked
  • 1 medium carrot, grated
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 C. green pepper, diced
  • 2 Tbls. vegetable or organic canola oil
  • 2/3 C. raw cashews
  • 1/2 C. dry sherry
  • Sea salt and freshly ground pepper, to taste
  • 1 medium red bell pepper, finely diced
  • Fresh parsley or cilantro, minced
  1. In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes. Remove corn and set aside to cool.
  2. Cut kernels off cobs. Then use the back of your knife to scrape the “milk” off the cobs into the stock. 
  3. In a skillet, sauté carrot, onion, garlic and green pepper in the oil until soft.
  4. Blend corn kernels, cashews and sherry in a food processor with enough stock to help purée the mixture. (For more texture, save some ingredients from the food processor, and add directly to stock.) 
  5. Add purée to soup pot, and bring to simmer.
  6. Season with salt and pepper. Serve garnished with red pepper and parsley.
 Serves 6.

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