Ingredients:
1c chopped onion
1 leek, cleaned and chopped
5c frozen corn (I use 3c of corn and 2c of frozen peas)
28oz chicken broth
1 medium red sweet pepper, chopped
1/8tsp cayenne pepper (I use red pepper flakes)
3 threads saffron (optional)
Snipped fresh chives and coarse black pepper for garnish
Coat a 4qt dutch oven with cooking spray, and heat pan for one minute. Add onion and leek and cook until tender, about 5 min. Stir occasionally.
Add corn and peas and cook for 5 min. until veggies are softened. Add 14oz of the chicken broth, bring to boiling and simmer 20 min., until veggies are very tender. Cool slightly.
Transfer half of the corn mixture to a blender of food processor ; cover and blend until smooth. Return pureed corn mixture to dutch oven. Only puree half of the mixture, when it's added to the remaining mixture the soup consistency is just right.
Add remaining broth, red sweet pepper, black pepper, cayenne pepper, and saffron. Heat through and top with fresh chives and black pepper. Yum!
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