Rosemary Corn Soup

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Rosemary Corn Soup

 

2 cups chopped onions

1/2 cup diced carrots

1/2 cup diced celery

3 Tbs butter or margarine, divided

7 1/2 cups fresh or frozen corn, divided

6 cups vegetable broth

1 Tbs minced fresh rosemary or 1 tsp dried rosemary, crushed

2 garlic cloves, minced

1/4 tsp cayene pepper

1 medium sweet red pepper, chopped

1 cup half & half cream

salt and pepper to taste

 

In a large saucepan, saute onion, carrots and celery in 2Tbs butter until

tender. Add 3 1/2 cups corn, broth, rosemary, garlic and cayene. Bring toa

boil. Reduce heat; simmer, uncovered for 30 minutes, stirringoccassionally.

Cool; process in batches in a blender or food processor until pureed. Return

to pan.

 

In a small skillet, saute red pepper in remaining butter until tender. Add corn

mixture. Stir in cream and remaining corn; heat through, stirring

occassionally. Season with salt and pepper. Yield: 8 servings

 

~ P_T ~

/

 

The poet judges not as a judge judges but as the sun falling around a

helpless thing.

-Walt Whitman, poet (1819-92)