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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Southwestern soup with a rich creamy flavorful taste and a touch of nuttiness from the pine nuts. Ingredients:
2 tablespoons butter |
2 cups chopped red bell peppers |
1 medium onion, thinly sliced |
1 (14 1/2 ounce) can chicken broth |
1 (10 ounce) package frozen kernel corn |
3/4 teaspoon ground cumin |
1/2 cup sour cream |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup toasted pine nuts |
Directions:
1. In a 3-qt.
2. saucepan, cook bell pepper and onion in butter until tender.
3. Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
4. Cover pan and simmer 20 minutes.
5. Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
6. Stir in sour cream until smooth.
7. Add salt and pepper; check to taste.
8. Reheat if necessary and serve in bowls garnished with toasted pine nuts.
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