- 6
Ingredients
- 2 tbs EVOO
- 1 medium onion, chopped
- 2 medium red bell peppers, chopped
- 2 garlic cloves, pressed
- 1 1/2 pounds sweet corn kernels, fresh or thawed frozen
- 1 pound russet potatoes, scrubbed and diced
- 5 cups vegetable stock or garlic broth
- 1/2 tsp dried thyme
- 2 1/2 cups low fat milk
- 3 ounces goat cheese
- 2 tbs slivered sage leaves
Preparation
Step 1
1. Heat one tablespoon of the oil over medium-low heat in a heavy bottomed soup pot and add the onion, one red pepper, and one garlic clove. Saute, stirring, until tender.
2. Add the remaining garlic, the corn, the potatoes, stock, thyme, and salt and pepper to taste. Bring to a boil, reduce the heat, cover, and simmer for 35 minutes. Meanwhile, saute the other red pepper in the remaining tablespoon of oil in a small skillet over medium heat until tender, set aside.
3. Puree half the soup coarsely in a blender or food processor and stir back into the pot along with the milk, the sauteed pepper, and more salt and pepper. Heat through without boiling, about 10 minutes. Stir in the cheese and sage, heat enough to melt the cheese, and serve.