Chilled Red Pepper And Fennel Soup With Minted Corn Salsa

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Spanish	Tamara1	1	Servings

INGREDIENTS

2	T	Olive oil
2		Leeks, white part only
5		Carrots, peeled and chopped
2		Bulbs fennel, halved and
		cored
1		Spanish onion, peeled and
		chopped
2		Cloves garlic, peeled and
		chopped
2		Shallots, peeled and chopped
1	c	Champagne, or white wine
4		Sprigs fresh thyme
4 1/2	c	Light chicken or vegetable
		stock
		Salt and freshly ground
		pepper to taste
3	T	Mild yoghurt, to serve
2		Ears corn
1/2		Spanish onion
1		Roma tomato, seeded
1		Lime, juice of
10		Fresh mint leaves
2		Sprigs fresh coriander
1/3	c	Chopped parsley
		Salt and pepper to taste
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Heat the olive oil and add the chopped leeks, Spanish onion, garlic
and shallots and 'sweat' for 5 minutes until soft. Add the chopped
carrots, chopped fennel and thyme sprigs and cook over a medium heat
for 30 minutes until all the vegetables are tender.  Meanwhile, slice
the four sides of the capsicums (discard the seed  core) and grill,
skin side up until blackened and blistered, about 5  minutes. Transfer
the capsicums into a plastic bag and allow to  steam. When cool enough
to handle, open the bag and slip the skins  off the capsicum pieces.
Add the capsicum pieces, Champagne and stock  to the softened
vegetables and raise the heat to 'high'. Continue to  cook, uncovered
for 20 minutes, until all the flavours have combined.  Remove the soup
from the heat and puree in a food processor, blender  or with a 'wand'.
Season to taste with salt and pepper and allow to  cool.  To make the
salsa, cut all the corn off the ears, and microwave on  'high' for 2
minutes. Finely dice the Spanish onion and seeded Roma  tomato and mix
with the corn. Add the finely sliced mint leaves,  chopped coriander,
chopped parsley, lime juice and salt and pepper to  taste and mix
thoroughly. To serve, ladle the soup into individual  bowls, top with
some yoghurt and a generous spoonful of minted corn  salsa.  Converted
by MC_Buster.  Per serving: 1088 Calories (kcal); 32g Total Fat; (28%
calories from  fat); 21g Protein; 157g Carbohydrate; 0mg Cholesterol;
319mg Sodium  Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 18 1/2
Vegetable; 1/2  Fruit; 5  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1260 Calories From Fat: 288 Total Fat: 32.9g Cholesterol: 0mg Sodium: 2069.1mg Potassium: 5338.4mg Carbohydrates: 225.6g Fiber: 53.9g Sugar: 82.4g Protein: 42.3g