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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The color and taste of this soup is great for autumn. But it's great anytime. Ingredients:
4 tablespoons butter |
1 large onion, chopped |
1 red pepper, cored and diced |
1 yellow pepper, cored and diced |
4 tablespoons flour |
4 cups vegetable broth (or chicken broth) |
16 ounces frozen corn kernels, thawed (or about 4 ears of fresh corn kernels) |
1/8-1/4 teaspoon saffron thread |
1 cup half-and-half |
1/4-1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon chopped fresh parsley |
1 -2 tablespoon chopped fresh parsley, for garnish |
Directions:
1. In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
2. Add flour, stir constantly until well combined.
3. Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
4. Cover and simmer for 15 minutes, stirring occasionally.
5. Serve with chopped fresh parsley on top.
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