Recipe - Corn Soup With Red Pepper Swirl

1 tablespoon Butter
2 Onions, chopped
1 Garlic clove, minced
Three fourths teaspoon Dried sage, crumbled
4 cup Corn kernels
2 tablespoon Allpurpose flour
1 One half cup Chicken stock
1 cup Milk
One half teaspoon Salt

RED PEPPER SAUCE
1 Sweet red pepper, roasted,
peeled and seeded
2 tablespoon Milk
1 teaspoon Jalapeno pepper, minced, or
pinch cayenne
One half teaspoon Salt
One half teaspoon Pepper

Choose the freshest, darkest yellow corn to give this soup colour and
creamy texture. Bottled roasted red peppers also work well in the sauce.

In saucepan, melt butter over medium heat; cook onions, garlic and sage,
covered and stirring occasionally, for 3 minutes or until softened. Stir in
corn; cook, stirring, for 5 minutes. Remove 1 cup; set aside.

Stir in flour to coat vegetables; cook for 1 minute. Pour in stock and
bring to boil, stirring frequently; reduce heat to low and simmer for about
5 minutes or until thickened. In food processor or blender, pure soup, in
batches if necessary; returning to saucepan. Stir in reserved corn mixture,
milk and salt; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pure red pepper, milk, jalapeno,
salt and pepper. Using spoon, attractively swirl about 2 tablespoon into each
soupbowlful.

Roasted Peppers: To roast sweet red peppers, grill or broil over
mediumhigh heat, turning often, until peppers are puffed and charred all
over. Or roast in 375F 190C oven for 30 minutes or until browned. Let cool;
peel and seed.

Per Serving: about 265 calories, 10 g protein, 7 g fat, 48 g carbohydrate
Very high source fibre.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight
From The Cob" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini