| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Stern1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter 50 mL |
| 1 |
sm |
Onion; finely chopped 1 |
| 1 |
|
Clove garlic; finely chopped 1 |
| 4 |
c |
Fresh or frozen corn niblets; (about 8 ears) 1L |
| 1 |
|
Potato; peeled and diced 1 |
| 3 |
c |
Milk 750 mL |
| 1 1/2 |
c |
Light cream 375 mL |
| 1 |
ts |
Salt 5 mL |
| 1/4 |
ts |
Freshly ground black pepper 1 mL |
| 1 |
|
Sweet red pepper 1 |
| 1 |
|
Chipotle pepper 1 |
| 1 |
tb |
Adobo sauce; (comes with |
|
|
; chipotles) 15 mL |
INSTRUCTIONS
RED PEPPER PAINT
Heat butter in large saucepan or Dutch oven on medium-high heat. Cook
onion and garlic until tender and fragrant. Add corn and cook for a
few minutes.
Add potato and milk. Bring to a boil, reduce heat and cook gently for
20 to 25 minutes, or until potatoes are tender. Puree.
Return soup to saucepan. Add cream, salt and pepper and heat. Taste
and adjust seasonings if necessary.
Meanwhile, broil red pepper until balck and blistered on all sides.
Cool. Remove black peel. Discard ribs and seeds.
Puree pepper with chipotle chili and adobo sauce. If mixture is too
thick, thin with a little water or stock. Place mixture in a squirt
bottle or piping tube. (Mixture should be consistency of thick paint
and should taste very piquant.)
To serve, spoon soup into individual shallow soup bowls. Pipe a little
paint onto soup in Southwestern designs.
A LIGHTER SIDE: Use half the butter. Use chicken stock instead of the
milk, and milk instead of the cream.
Converted by MC_Buster.
NOTES : This recipe, from Bonnie Stern's "Appetizers" book, serves 8.
Converted by MM_Buster v2.0l.
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