Chilled Red Pepper And Fennel Soup with Minted Corn Salsa

Chilled Red Pepper And Fennel Soup with Minted Corn Salsa Ingredients

2 tb Olive oil	2 Shallots; peeled and chopped
2 Leeks; white part only	1 c Champagne; (or white wine)
5 lg Carrots; peeled and chopped	4 Sprigs fresh thyme
2 Bulbs fennel; halved and	4 1/2 c Light chicken or vegetable
1 Spanish onion; peeled and	Salt and freshly ground
2 Cloves garlic; peeled and	3 tb Mild yoghurt; to serve

Instructions for Chilled Red Pepper And Fennel Soup with Minted Corn Salsa

MMMMM-----------------------FOR THE SALSA---------------------------- 2 Ears corn 1/2 sm Spanish onion 1 Roma tomato; seeded 1 Lime; juice of 10 Fresh mint leaves 2 Sprigs fresh coriander 1/3 c Chopped parsley Salt and pepper to taste Heat the olive oil and add the chopped leeks, Spanish onion, garlic and shallots and sweat for 5 minutes until soft. Add the chopped carrots, chopped fennel and thyme sprigs and cook over a medium heat for 30 minutes until all the vegetables are tender. Meanwhile, slice the four sides of the capsicums (discard the seed core) and grill, skin side up until blackened and blistered, about 5 minutes. Transfer the capsicums into a plastic bag and allow to steam. When cool enough to handle, open the bag and slip the skins off the capsicum pieces. Add the capsicum pieces, Champagne and stock to the softened vegetables and raise the heat to high. Continue to cook, uncovered for 20 minutes, until all the flavours have combined. Remove the soup from the heat and puree in a food processor, blender or with a wand. Season to taste with salt and pepper and allow to cool. To make the salsa, cut all the corn off the ears, and microwave on high for 2 minutes. Finely dice the Spanish onion and seeded Roma tomato and mix with the corn. Add the finely sliced mint leaves, chopped coriander, chopped parsley, lime juice and salt and pepper to taste and mix thoroughly. To serve, ladle the soup into individual bowls, top with some yoghurt and a generous spoonful of minted corn salsa. Converted by MC_Buster. Per serving: 1088 Calories (kcal); 32g Total Fat; (28% calories from fat); 21g Protein; 157g Carbohydrate; 0mg Cholesterol; 319mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 18 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: SoupCuisine: Uncategorized

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