CORN AND YELLOW PEPPER SOUP
Steps:
- Peel onion and slice it and the celery thin; add to melted butter in heavy saucepan. Cook gently, stirring, until transparent. Remove seeds and slice peppers thin; add to saucepan and continue to cook gently for ten minutes. Slice kernels off of the corn cobs and add to the saucepan along with the thyme, bay leaves, rice, stock, one quart of water, and salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Puree in food processor, being careful to vent the top so the hot liquid doesn't cause an explosion. A blender is not recommended. The soup can be cooled before this step, if necessary. Check the seasoning and reheat gently. Blanche the tomatoes and remove the skin, remove the seeds and chop flesh into 1/4" or smaller cubes. Crumble the goat's cheese or cut into 1/4" cubes, if possible. Partial freezing may help. Chop the mint leaves finely with a very sharp knife. Serve the soup very hot, drop the tomatoe and goat's cheese cubes on the surface, sprinkle with the mint, drizzle the EVOO on top and serve.
CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
- In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
CORN AND RED PEPPER SOUP
Make and share this Corn and Red Pepper Soup recipe from Food.com.
Provided by PalatablePastime
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-qt.
- saucepan, cook bell pepper and onion in butter until tender.
- Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
- Cover pan and simmer 20 minutes.
- Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
- Stir in sour cream until smooth.
- Add salt and pepper; check to taste.
- Reheat if necessary and serve in bowls garnished with toasted pine nuts.
Nutrition Facts : Calories 273.9, Fat 18.5, SaturatedFat 7.6, Cholesterol 30.2, Sodium 1026.7, Carbohydrate 23.6, Fiber 4.2, Sugar 8.2, Protein 7.1
SUPERB YELLOW PEPPER SOUP
I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.
Nutrition Facts :
ROASTED YELLOW PEPPER SOUP
We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 cups (2 quarts).
Number Of Ingredients 9
Steps:
- Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
GOLDEN CORN SOUP
Make and share this Golden Corn Soup recipe from Food.com.
Provided by Parsley
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
- Add flour, stir constantly until well combined.
- Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve with chopped fresh parsley on top.
Nutrition Facts : Calories 290.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 36.9, Sodium 713.5, Carbohydrate 37.3, Fiber 3.1, Sugar 4.1, Protein 6.9
SPICED PEPPER & CORN SOUP
A vegetable soup with a chilli kick - really warming
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.
- Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.
- Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.
Nutrition Facts : Calories 565 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
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