Summer Corn Soup With Cilantro and Yogurt |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from the top of a container of Dannon Nonfat Yogurt. I haven't tried it yet, but it sounds good. When I do make it, I will be using the nonfat yogurt and low sodium chicken stock to make it a little healthier . Enjoy! :) Ingredients:
1 tablespoon canola oil |
1 cup chopped onion |
1/2 cup celery |
4 cups corn, off the cob |
3 cups chicken stock |
1 cup plain yogurt |
1 cup chopped roasted red pepper |
1 tablespoon chopped fresh cilantro |
1 teaspoon hot sauce |
Directions:
1. Heat oil in a soup pot. Add onions and celery and saute 3-4 minutes. Add corn and chicken stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
2. Puree soup in blender or food processor. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.
3. Serve.
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