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)
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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