Rosemary Corn Soup

Name: Rosemary Corn Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 118 milliliters diced carrot; 0 teaspoons cayenne pepper; 118 milliliters diced celery; 1 liters chicken broth; 2 liters fresh or frozen corn, divided; 1 Tbsp minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 garlic cloves, minced; 237 milliliters half-and-half cream; 473 milliliters chopped onions; 1 medium sweet red pepper, chopped; 8 servings Salt and pepper to taste

Rosemary Corn Soup

Rosemary Corn Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 265 calories. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of salt and pepper, chicken broth, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Autumn.

Instructions

In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender.

Ingredients you will need

Butter

Carrot

Celery

Onion

Equipment you will use

Sauce Pan

Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

Ingredients you will need

Rosemary

Ground Cayenne Pepper

Garlic

Broth

Corn

Cool; process in batches in a blender or food processor until pureed. Return to the pan.

Equipment you will use

Food Processor

Blender

Frying Pan

In a small skillet, saute red pepper in remaining butter until tender.

Ingredients you will need

Red Pepper

Butter

Equipment you will use

Frying Pan

Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Corn

Equipment

Ingredients

Servings:

3Tbsps

butter, divided 118milliliters

diced carrot 0teaspoons

cayenne pepper 118milliliters

diced celery 1liters

chicken broth 2liters

fresh or frozen corn, divided 1Tbsp

minced fresh rosemary or 1 teaspoon dried rosemary, crushed 2

garlic cloves, minced 237milliliters

half-and-half cream 473milliliters

chopped onions 1medium

sweet red pepper, chopped 8servings

Salt and pepper to taste

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.