I ate lunch with my mom and sisters at Kneaders a few weeks ago. They had this delicious roasted pepper corn soup. I found this knock off recipe somewhere, I am not sure where. I finally got around to making it and the soup is so yummy.
Roasted Pepper Corn Soup
Saute
3 TB butter
1 chopped onion
3 cloves minced garlic
Add
2 tsp cumin
8 cups corn, fresh or frozen
2 chopped potatoes
5 cups chicken stock
pinch of sugar
Bring to a boil. Reduce heat and simmer 10-15 minutes
Add
1 cup milk
3 roasted red chopped peppers
salt and pepper to taste.
Eat.
There are lots of ways to roast peppers. In the oven, on a grill, or on a gas stove. I usually use the oven, rub them with oil, roast at 375* till browned. Or you could add any chopped peppers. I've used regular hot peppers from the garden too.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, February 3, 2015
Sunday, March 9, 2014
Pumpkin Soup
I really like soup. I like that the prep and cook is all in one pot. I like that you only have to have a bowl and spoon to eat it. I like it the whole year through. Even during the 100+ degree weather during the summer.
This is one of my favorite smooth soups. It is so easy to make and so delicious. My sister made a similar one from the Pioneer Woman's blog then told me about how much she liked it. I thought she gave me Ree Drummond's exact recipe but I looked for it, she has a pumpkin soup that looks yummy but it's not the same. So here is the one I wrote down..it's a little different but I like it.
Pumpkin Soup
Cook pumpkin or squash (I've made it with zucchini too) until tender. Usually whole or cut in half and place cut side down on a cookie sheet. Roast until inside is tender, this depends on the size of your pumpkin. Usually it takes 30-60 minutes at 375*. Or just use some canned pumpkin.
Saute
1 small onion
till tender
Add
3 TB butter
3 TB flour
whisk for 1-2 minutes till butter is melted and all is incorporated.
Add
3 cups milk (or cream if you feel like it)
whisk until thick.
Add
3 cups pureed or canned pumpkin or squash
1-2 tsp dried basil
salt and pepper to taste
Enjoy.
This is one of my favorite smooth soups. It is so easy to make and so delicious. My sister made a similar one from the Pioneer Woman's blog then told me about how much she liked it. I thought she gave me Ree Drummond's exact recipe but I looked for it, she has a pumpkin soup that looks yummy but it's not the same. So here is the one I wrote down..it's a little different but I like it.
Pumpkin Soup
Cook pumpkin or squash (I've made it with zucchini too) until tender. Usually whole or cut in half and place cut side down on a cookie sheet. Roast until inside is tender, this depends on the size of your pumpkin. Usually it takes 30-60 minutes at 375*. Or just use some canned pumpkin.
Saute
1 small onion
till tender
Add
3 TB butter
3 TB flour
whisk for 1-2 minutes till butter is melted and all is incorporated.
Add
3 cups milk (or cream if you feel like it)
whisk until thick.
Add
3 cups pureed or canned pumpkin or squash
1-2 tsp dried basil
salt and pepper to taste
Enjoy.
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