Corn And Yellow Pepper Soup Recipe

Name: Corn And Yellow Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow or sweet onion; 4 stalks celery; 1/2 stick butter; 4 yellow peppers; 3 cobs corn, uncooked, preferably sweet (frozen may be substituted); Thyme, several sprigs; Bay leaves (2); 1 tsp white rice; 1 qt chicken stock; 2 ripe tomatoes; 2-4 ounces goat's cheese; Fresh mint, 12 leaves; Extra virgin olive oil

Servings: persons

1 medium yellow or sweet onion
4 stalks celery
1/2 stick butter
4 yellow peppers
3 cobs corn, uncooked, preferably sweet (frozen may be substituted)
Thyme, several sprigs
Bay leaves (2)
1 tsp white rice
1 qt chicken stock
2 ripe tomatoes
2-4 ounces goat's cheese
Fresh mint, 12 leaves
Extra virgin olive oil

1
["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."]

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium yellow or sweet onion, 4 stalks celery, 1/2 stick butter, 4 yellow peppers, and more.

Yes, Corn And Yellow Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Yellow Pepper Soup

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