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Rosemary Corn Soup

July 25th, 2006 | Comments Off

Rosemary Corn Soup

2 c. chopped onion

½ c. diced carrot

½ c. diced celery

3 T. butter

8 c. fresh corn

6 c. chicken or vegetable broth

1 T. fresh rosemary, minced

2 cloves garlic. Minced

¼ t. cayenne pepper

1 red pepper, seeded cored and diced

1 c. half and half

Salt and pepper to taste

In dutch oven, sauté onion, celery and carrot in butter until tender. Add garlic and sauté until fragrant, about 30 seconds. Add 5 cups of the corn, broth, rosemary, and cayenne and bring to a boil, reduce heat and simmer uncovered for 30 minutes. With immersion blender, process until smooth. In a small skillet, sauté red pepper in butter until tender, add to pureed mix with remaining corn and heat through. Stir in half and half, and season with salt and pepper.

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