Thursday, July 9, 2009

Roast Corn And Garlic Soup

Roast Corn And Garlic Soup

2 cup frozen whole kernel corn, thawed
6 teaspoon olive oil
20 clove garlic
1 large red pepper, diced
1 cup shredded cooked chicken (optional)
1 can white beans, rinsed and drained
1 jar (16 ounces) Salsa Verde
2 cup Chicken or vegetable Broth
1/4 cup chopped fresh cilantro leaves
Greek yogurt or sour cream (optional)

Heat the oven to 400°F. Place the corn into a shallow roasting pan. Add 2 teaspoons oil and toss to coat.

Place the garlic onto a large square of aluminum foil. Drizzle the garlic with 1 teaspoon oil. Fold the corners of the foil over the garlic and twist to seal.

Roast the corn and the garlic for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.

Heat the remaining oil in a 3-quart saucepan over medium heat. Add the peppers and cook for 5 minutes or until they're tender. Add the corn, garlic, chicken, white beans, salsa and chicken broth to the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot. Sprinkle with the cilantro. Serve with the yogurt, if desired.

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