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Corn Soup With Capsicum Puree


Corn Soup With Capsicum Puree
Corn Soup With Capsicum Puree
Late summer is when corn and ripe peppers collide within the market. A well-seasoned puree of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn’s sweetness.

Well, they clothed to be a gorgeous combination. I couldn’t believe how sweet it had been, even with the additions of onion and garlic.

This is an excellent starter, because it is incredibly light and delicate in flavor. I garnished the soup with some finely shredded white cheddar and a few lovely delicate basil leaves. It tasted like liquid summer!

I used one 16-ounce bag of frozen sweet corn, thawed to room temp, and blended three-quarters of it with a red pepper, nutritional yeast, drizzle of copra oil, and various spices. Then I stirred within the remaining corn to offer the soup some texture.

I tossed in one teaspoon each of cumin and smoked paprika, with a pinch of cayenne. Adjust the cayenne pepper to taste if you wish it spicier. I do, but i used to be sharing with my 6 year old, so kept the warmth dialed down.

The soup is extremely adaptable to what you've got and luxuriate in, from oregano and sage to garlic and onions. Or use the remnants of that half-used can of pumpkin puree you weren’t sure what you were getting to do with, last night’s leftover steamed squash or sweet potatoes, toss them in.

Like making smoothies within the blender, i exploit an equivalent strategy with blender soup. Unless it’s really far-fetched, toss it in, blend, taste it, season if necessary, and begin slurping.


The ingredient of Corn Soup With Capsicum Puree
  • 2 red capsicums quartered
  • 1 small garlic clove chopped
  • dash of Tabasco
  • 30 g unsalted butter
  • 1 onion chopped
  • 1 carrot chopped
  • 1 leek white part only sliced
  • 2 garlic cloves chopped
  • 4 cups chicken stock or vegetable stock
  • 6 corn cobs kernels removed
  • 1 tablespoon lemon juice
  • 1 3 cup pure thin cream
  • coriander leaves to garnish


The Instruction of corn soup with capsicum puree

  1. For the capsicum puree preheat the grill to high place capsicum on a baking tray lined with foil under the grill for 20 minutes or until skin is charred transfer to a bowl cover with plastic wrap then set aside to cool completely
  2. Once cooled peel capsicums and place in a blender with garlic and Tabasco whiz until a smooth puree loosening with a little stock or water if necessary season and set aside
  3. To prepare the soup melt the butter in a large saucepan over low heat add onion carrot leek and garlic and cook stirring occasionally for 15 minutes or until softened
  4. Add the stock bring to a simmer then cook stirring occasionally for 10 15 minutes until the carrot is tender
  5. Add the corn and cook for a further 3 minutes then remove from the heat using a slotted spoon remove and set aside 1 3 cup kernels to use as a garnish
  6. Using a hand blender puree the soup until smooth if desired pass the soup through a sieve for a smoother texture
  7. Return soup to the pan and place over low heat add cream and lemon juice and stir until warmed through ladle into bowls and drizzle with capsicum puree garnish with coriander and corn kernels
Corn Soup With Capsicum Puree


Nutritions of Corn Soup With Capsicum Puree

calories: 236 61 calories
calories: 12 grams fat
calories: 6 grams saturated fat
calories: 20 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 697 76 milligrams sodium
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calories: nutritioninformation

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