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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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ROSEMARY CORN SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
2 cups chopped white onions |
1/2 cup diced carrots |
1/2 cup diced celery |
3 tablespoons butter divided |
7-1/2 cups fresh corn divided |
6 cups chicken broth |
1 tablespoon minced fresh rosemary |
2 garlic cloves minced |
1/4 teaspoon cayenne pepper |
1 medium sweet red pepper chopped |
1 cup half and half |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. In a large saucepan sauté onions, carrots and celery in 2 tablespoons butter until tender.
2. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne then bring to a boil.
3. Reduce heat and simmer uncovered for 30 minutes stirring occasionally.
4. Cool then process in batches in blender or processor until pureed then return to pan.
5. In a small skillet sauté red pepper in remaining butter until tender then add to corn mixture.
6. Stir in cream and remaining corn then heat through stirring occasionally.
7. Season with salt and pepper then serve while hot.
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