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.
Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Cool; process in batches in a blender or food processor until pureed. Return to the pan.
In a small skillet, saute red pepper in remaining butter until tender.
Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
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.
Viva Diva Moscato Prosecco
Elegant floral bouquet with hints of fresh cut bread and peach comring to the fore.