Serves 6
6 tablespoons butter
2 medium onions, finely chopped
1 crushed garlic clove
2 teaspoons cumin
4 cups vegetable stock
2-3 medium potatoes, peeled and chopped
2 cups of fresh corn (4-5 cobs)
1 can of cream corn
tablespoon of roasted red peppers
3 tablespoons chopped parsley
1/4 cup half and half
1 cup cheddar cheese
Saute onions in butter for 5 minutes. Add garlic and cumin and saute one minute more. Add potatoes and stock. Bring to a boil. Lower heat and simmer for 10 minutes. Add all the corn and peppers. Simmer 10 more minutes. Toss in parsley, cream, and cheese if serving immediately.
If freezing, make soup but hold out cheese. Cool and freeze with cheese separated.
To reheat: defrost and heat up gently. Add cheese and enjoy.
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2 comments:
Sooooo good! I could eat the whole batch myself. Delicious!
This was great.
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