Fresh Corn Soup and Abacela Viognier
Author: Tasting Pour
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4 cups
- 3-4 ears or approx. 3 cups
- fresh corn kernels
- 3 cups water
- 1 7.5 oz jar roasted red peppers or equal amount fresh
- 2 Tbs. butter
- 1½ - 2 cups fresh basil
- ¼ tsp. red pepper flakes
- Remove kernels from corn.
- Melt butter in large pot. Saute corn kernels and chopped pepper.
- Add water.
- Bring to a boil and then reduce to simmer about 15 minutes.
- Add roasted red pepper and basil. Add salt and pepper to taste. Simmer until heated through, approx. 3 minutes.
- Puree entire mixture in food processor until almost smooth but flecks of corn and basil remain. Return to pot to heat through.
- Serve warm.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2015/09/fresh-corn-soup-and-abacela-viognier.html/
3.5.3208