Ingredients
1 tbsp butter
2 onions, chopped
1 garlic clove, minced
3/4 tsp dried sage, crumbled
4 cup corn kernels
2 tbsp all-purpose flour
1 1/2 cup chicken stock
1 cup milk
1/2 tsp salt
RED PEPPER SAUCE
1 sweet red pepper, roasted, peeled a, nd seeded
2 tbsp milk
1 tsp jalapeno pepper, minced, or pinch, cayenne
1/2 tsp salt
1/2 tsp pepper
Directions
Choose the freshest, darkest yellow corn to give this soup colour and
creamy texture. Bottled roasted red peppers also work well in the
sauce.
In saucepan, melt butter over medium heat; cook onions, garlic and
sage, covered and stirring occasionally, for 3 minutes or until
softened. Stir in corn; cook, stirring, for 5 minutes. Remove 1 cup;
set aside.
Stir in flour to coat vegetables; cook for 1 minute. Pour in stock and
bring to boil, stirring frequently; reduce heat to low and simmer for
about 5 minutes or until thickened. In food processor or blender,
pure soup, in batches if necessary; returning to saucepan. Stir in
reserved corn mixture, milk and salt; heat through but do not boil.
Red Pepper Sauce: Meanwhile, in blender, pure red pepper, milk,
jalapeno, salt and pepper. Using spoon, attractively swirl about 2 tb
into each soup-bowlful.
Roasted Peppers: To roast sweet red peppers, grill or broil over
medium-high heat, turning often, until peppers are puffed and charred
all over. Or roast in 375F 190C oven for 30 minutes or until browned.
Let cool; peel and seed.
Per Serving: about 265 calories, 10 g protein, 7 g fat, 48 g
carbohydrate Very high source fibre.
Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Corn Soup With Red Pepper Swirl Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the distant past, at least as far back into history as the Egyptians, and quite possibly further than that. In practice though, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times were skilled in the use of many different herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including parsley, basil and rosemary. These new foods and spices was responsible for a torrent in manuscripts on food, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West tried to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Soup With Red Pepper Swirl recipe.
