Roasted Corn Soup

* Exported from MasterCook *

Roasted Corn Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large corn cobs
25 G butter
4 Cloves garlic
1 red capsicum (opt)
1 Large potato
1/4 Cup cream
seasonings
4 Cups chicken stock or 4 tsp chicken stock
powder in 4 cups water.

Pull back the husks from the corn cobs and remove the silk. Melt the
butter and brush over the kernels then pull the husks back over to
cover the husks again. Place the corn in one layer in a roasting pan
with whole, unpeeled garlic cloves, and halved red capsicum if using,
and bake at 220 C for 20 minutes. While corn roasts, peel and roughly
chop the potatoes and cook in a large pot with the chicken stock until
the potato is tender. Using a slotted spoon lift out the potato and
put in a food processor, blender or mouli. Take the husks off the
roasted cobs. With a sharp serrated knife, cut the corn from the
cobs, then scrape any remaining corn flesh from the cobs using a
spoon. Puree the kernels and flesh from 3 cobs with the potato, add
the pulp squeezed from the garlic cloves, then return the mixture to
the pot with the chicken stock.
Finely dice the capsicum, discarding the stem and seeds. Add to the
soup with the corn cut from the last cob, add the cream, and bring to
the boil. Adjust seasonings to suit your taste, adding a little salt,
sugar, Tabasco sauce and freshly ground black pepper if necessary.
Re-heat just before serving. Top each serving with finely chopped
parsley.
Barbecue the corn, garlic (on a skewer) and the red capsicum of
preferred.

Source:-Alison Holsts Soup Book

Diane Geary


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