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Roasted Corn Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 large corn cobs
*
25 G butter
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4 cloves garlic
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1 each sweet red bell peppers
red (optional)
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1 large potatoes
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¼ cup cream
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1 x seasoning
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*
4 cups chicken broth
or 4 tsp chicken stock powder in 4 cups water
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Ingredients

Amount Measure Ingredient Features
4 large corn cobs
*
25 G butter
* Camera
4 cloves garlic
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1 each sweet red bell peppers
red (optional)
* Camera
1 large potatoes
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59 ml cream
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1 x seasoning
undefined
*
946 ml chicken broth
or 4 tsp chicken stock powder in 4 cups water
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Directions

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 cup 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.

Purée 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, hot 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 19328% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 354mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 15%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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