Grilled Corn And Pepper Soup Recipe
Servings: 2
Ingredients
- 1 Tbsp. butter
- 2 x ears corn grilled
- 1 x onion minced
- 1 x red bell pepper roasted
- 1 1/2 c. half-and-half
- 1 1/2 c. vegetable broth
- 1 Tbsp. chopped dill Salt to taste Freshly-grnd black pepper to taste
Directions
- To roast the pepper, place it on the grill, turning it till the skin has blackened, then peel, seed and chop it.
- Heat butter in medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 c. kernels.
- Add in remaining corn and onion to saucepan and cook over medium heat till slightly softened, 2 min. Add in bell pepper and continue to cook, stirring frequently, 3 min. Add in half-and-half, broth and dill and bring to boil. Lower heat and simmer till vegetables are very tender, 15 min.
- Puree soup in blender in batches till very smooth. Strain into clean saucepan, reheat and season with salt and pepper to taste. Top with reserved corn before serving.
- This recipe yields 2 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 2 servings | |
| Calories 358 | |
| Calories from Fat 239 | 67% |
| Total Fat 27.21g | 34% |
| Saturated Fat 16.74g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 829mg | 35% |
| Potassium 500mg | 14% |
| Total Carbs 23.79g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.98g | 5% |
| Protein 7.5g | 12% |
