White Corn And Rosemary Soup Recipes

ROSEMARY CORN SOUP

Steps:

• In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Cool; process in batches in a blender or food processor until pureed. Return to the pan., In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

ROSEMARY WHITE BEAN SOUP

Steps:

• In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
• In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE CORN AND ROSEMARY SOUP

Steps:

• In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
• Stir in the corn; cook for 4 minutes, stirring occasionally.
• Stir in the broth and rosemary; bring to a boil over medium heat.
• Add the salt and white pepper.
• Reduce the heat; simmer for 40 minutes (no stirring needed).
• Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
• Reheat. (Not needed if using a hand blender).
• To serve, garnish with rosemary sprigs.

ROSEMARY CORN SOUP

Steps:

• In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
• In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

ROSEMARY CORN SOUP

Steps:

• In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
• In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

TOMATO & ROSEMARY SOUP

Steps:

• Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
• Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
• Add the beans and cook for another 5 minutes.
• Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

CREAMLESS CREAMY CORN SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.