Corn and Red Pepper Soup

Title:
Corn and Red Pepper Soup

Yield:
4 Servings

Categories:
Easy,
Soups,
Vegetables




Ingredients:





     2 tb Vegetable oil


     1 md Onion chopped


     1    Garlic clove, minced


     5 c  Frozen corn kernels


     2    14 3/4 oz. cans chicken


          -broth


     1    7 oz. jar roasted red


          -peppers, drained and


          -chopped


   1/8 ts Grated nutmeg


   1/4 ts Tabasco sauce


   3/4 c  Plain yogurt






 In a large saucepan, heat oil.  Add onion and cook over medium-high heat,


 stirring, until it begins to soften, about 3 minutes. Add garlic and cook


 30 seconds. Add corn kernels and 2 cups water. Bring to a boil over high


 heat.  Reduce heat to medium-low, cover, and cook until corn is very


 tender, about 7 minutes.


 


 Process corn mixture in a food processor or blender to make a coarse puree.


 Return to saucepan and add chicken broth and peppers. Bring to a boil over


 high heat and cook 1 minute. Season with nutmeg and Tabasco.


 


 Ladle into bowls and top with yogurt.  Source 365 Great 20-Minute Meals.


 Typed in MMformat by Cindy Hartlin


 Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"


 
on Jan 29, 1998