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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely. Ingredients:
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 large onion, cut into 1/4-inch dice |
3 tablespoons all-purpose flour |
5 cupsfresh vegetable broth |
2 russet potatoes, cut into 1/4-inch dice |
4 cups fresh corn kernels |
1/2 cup diced (1/4 inch) red bell pepper |
1/2 cup diced (1/4 inch) green bell pepper |
salt, to taste |
1/4 teaspoon freshly ground black pepper |
1 cup half-and-half |
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish |
1/2 cup thinly slivered fresh basil leaves, for garnish |
Directions:
1. 1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
2. 2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
3. 3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
4. 4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
5. Per serving (based on 5): 562 calories, 93g carbohydrates, 15g protein, 17g fat, 30mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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