Chilled Cucumber-Corn Cream Soup Recipe
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 This recipe for Chilled Cucumber-Corn Cream Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Oz Oil
20 Oz Onion Diced small
64 Fl oz Water
2 Tbsp Vegetable base
4 Lbs Sweet corn kernels, frozen
12 Oz Red bell pepper Diced small
8 Oz Cucumber Peeled, seeded, diced small
1 Tbsp Salt
2 Tsp Ground black pepper
12 Oz Reduced fat sour cream
4 Ea Scallions Chopped small
1 Cup Fresh cilantro Washed & chopped
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Directions: |
Directions:1. Heat oil in large soup pot over medium heat. Add onion and sauté over medium-low until
translucent. Add water and bring to a boil
2. Add vegetable base and sweet corn kernels to boiling water. Stir and simmer until base
is dissolved and corn is tender, about 10 minutes.
3. Remove from heat, cool and use food processor or large hand blender to puree in
batches. Cover and refrigerate until cold (below 40°).
4. Once corn mixture is cool gently stir in remaining ingredients, reserving some of the
scallion and cilantro for garnish. Serve cool or at room temp. |
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Number Of
Servings: |
Number Of
Servings:16 |
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