Corn Soup With Roasted Red Pepper Puree
Enjoy a colorful goodbye summer soup with roasted red pepper puree, perfect for fall. Corn, sage, and mild jalapeño blend in a rich broth. Perfect for warming up!
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Cooking tools:
- Blender
- Food processor
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 Tbsp. butter
- 2 onions, chopped
- 1 clove garlic, minced
- 1 ½ tsp. finely chopped fresh sage or ¾ tsp. dried, crumbled sage
- 4 cups corn kernels, from approximately 4 – 6 cobs of corn
- 2 Tbsp. unbleached flour
- 1 ½ cups chicken stock, either homemade (see below) or low-salt chicken broth
- 1 cup homogenized milk, not low fat
- ½ tsp. salt
- 1 sweet red bell pepper, roasted, peeled & seeded (see below)
- 2 Tbsp. milk
- 1 tsp. minced jalapeno (or a pinch of cayenne pepper)
- ¼ tsp. each salt & freshly ground black pepper
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