CORN AND YELLOW PEPPER SOUP
Steps:
- Peel onion and slice it and the celery thin; add to melted butter in heavy saucepan. Cook gently, stirring, until transparent. Remove seeds and slice peppers thin; add to saucepan and continue to cook gently for ten minutes. Slice kernels off of the corn cobs and add to the saucepan along with the thyme, bay leaves, rice, stock, one quart of water, and salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Puree in food processor, being careful to vent the top so the hot liquid doesn't cause an explosion. A blender is not recommended. The soup can be cooled before this step, if necessary. Check the seasoning and reheat gently. Blanche the tomatoes and remove the skin, remove the seeds and chop flesh into 1/4" or smaller cubes. Crumble the goat's cheese or cut into 1/4" cubes, if possible. Partial freezing may help. Chop the mint leaves finely with a very sharp knife. Serve the soup very hot, drop the tomatoe and goat's cheese cubes on the surface, sprinkle with the mint, drizzle the EVOO on top and serve.
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Nowfith Nowfith
[email protected]I'm not a huge fan of corn soup, but this recipe changed my mind. The addition of yellow peppers and coconut milk gives it a unique and flavorful twist. I will definitely be making this again.
Prakash Jung Kshetri
[email protected]This soup is so easy to make and it's absolutely delicious! I love the combination of corn and yellow peppers. I will definitely be making this again and again.
Raheel mian (Mian sab)
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. I love the creamy texture and the pop of color from the yellow peppers.
miracle cooks
[email protected]I followed the recipe exactly and the soup turned out watery and tasteless. I'm not sure what went wrong.
Micaël Rivest
[email protected]This soup was a bit bland for my taste. I had to add a lot of salt and pepper to make it flavorful. Overall, it was an okay recipe, but I wouldn't make it again.
Ilyas Niazai
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Mumhamd Waseem
[email protected]This was a great recipe! The soup was flavorful and had a nice balance of sweetness and acidity. I will definitely be making this again.
Tsholofelo Lechuti
[email protected]I love this soup! It's so creamy and flavorful. I always add a bit of extra garlic and chili powder to give it a little more depth of flavor.
Miruna Sima
[email protected]This soup was easy to make and very tasty. I used frozen corn and yellow peppers, and it still turned out great. I will definitely be making this again.
abdirashid Hanshi
[email protected]Just made this soup and it was delicious! I used fresh corn and yellow peppers from my garden, and the flavor was amazing. I also added a can of black beans for some extra protein. Highly recommend!
Kirrabrenda Fohtung
[email protected]I tried this recipe last night, and it was a hit with my family! The soup was flavorful and comforting, and the kids loved the bright yellow color. I added a bit of extra cayenne pepper to give it a little kick. Will definitely be making this again.
Ahmmed Rigan
[email protected]This soup was an absolute delight! The combination of sweet corn, tangy yellow peppers, and creamy coconut milk was heavenly. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again soon.