Ginger Corn Soup

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 cup	55g / 1.9oz	Sliced celery
1		Onion - coarsely chopped
2 cups	220g / 7.8oz	Sliced carrots
1		Yukon gold potato - peeled, diced
2 teaspoons	10ml	Minced fresh ginger
2 cups	474ml	Vegetable broth
3 cups	711ml	Half-and-half
2 cups	125g / 4.4oz	Corn kernels
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Ground red pepper
1 teaspoon	5ml	Salt

Recipe Instructions

In a 3-quart Dutch oven or kettle, melt butter over moderately-high heat. Add celery and onion and saute until just soft but not brown. Add carrots, potato, ginger and broth. Bring to a simmer, cover and cook until carrots and potato are soft, about 20 minutes.

In a food processor, working in 2-cup batches, place vegetable mixture and 1 cup half-and-half and puree until smooth.

Return to Dutch oven and add remaining half-and-half, corn, turmeric, paprika, white pepper, red pepper and salt. Cook, stirring over low heat until ingredients are heated through, about 3 minutes.

This recipe yields 8 servings.

Comments: With "Corn" (Record Books, $16.75), food journalist Patricia Mack provides delicious recipes featuring boiled, grilled, microwaved and raw corn.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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