When the first fall days come in September, why not make this soup? I think I should call it goodbye summer soup! Corn is usually still around, so are peppers & usually fresh sage is too! Yellow corn will give the prettiest colour, taste & texture. If you don’t have time to roast the peppers for the garnish, use roasted red peppers from a jar, although I still think you get a better taste with home roasted ones.
Makes 4 Servings
1 Tbsp. butter
2 onions, chopped
1 clove garlic, minced
1 ½ tsp. finely chopped fresh sage or ¾ tsp. dried, crumbled sage
4 cups corn kernels, from approximately 4 – 6 cobs of corn
2 Tbsp. unbleached flour
1 ½ cups chicken stock, either homemade** or low-salt chicken broth
1 cup homogenized milk, not low fat
½ tsp. salt
Roasted Red Pepper Puree:
1 sweet red bell pepper, roasted, peeled & seeded**
2 Tbsp. milk
1 tsp. minced jalapeno (or a pinch of cayenne pepper)
¼ tsp. each salt & freshly ground black pepper
In a large pot, melt butter over medium heat; cook onions & garlic covered, stirring occasionally, for 3 minutes or until softened. Stir in the corn, cook, stirring for 5 minutes or until corn is tender; add the fresh sage. If using dried sage add to the onions & garlic at the beginning of the recipe. Remove 1 cup of mixture & set aside.
Stir in the flour and coat the vegetables; cook for 1 minute. Add the stock & bring to a boil, stirring frequently; reduce heat to low & simmer for about 5 minutes or until thickened. Cool the mixture for 20 minutes. ** In a blender or food processor, puree corn mixture in batches & return to the pot. Stir in reserved corn mixture, milk & salt; heat until hot but do not boil as milk will curdle.
Meanwhile, make the red pepper sauce:
In a blender, puree red pepper, milk, jalapeno, salt & pepper.
To serve the soup, ladle into warm bowls and swirl about 2 Tbsp. of the red pepper puree on top of each serving.
**A note about pureeing liquids: for safety reasons, please cool down whatever you would like to puree to prevent any mishaps.