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Dayton's Marketplace Spicy Grilled Corn Soup
12 ears of corn, husks removed
2 T. olive oil
1 C. chopped onion
1 C. chopped carrots
1 C. chopped celery
2 t. minced garlic
2 t. salt
1 t. pepper
1 T. Urban Accents Thai Garden Spice*
3 C. water
2 C. chicken stock
1/4 C. thinly sliced green onion tops
1/4 C. minced red bell peppers
*Note spicy Thai seasoning purchased from grocery store may be substituted for Urban Accents Thai Garden.
Preheat grill. Place corn on grill and cook, turning the ears frequently, until kernels are golden brown, about 8-10 minutes. Cool. Cut kernels off cobs and place in small bowl, discard cobs. Heat oil in large saucepan. Add the onions, carrots, celery, garlic, salt and pepper. Cover and cook over low heat 15 minutes or until vegetables are soft.
Stir in the Urban Accents Thai Garden Spice and cook for 3 minutes. Add corn, water, stock, bring to a boil. Reduce heat to medium, cover and simmer for 45 minutes. Cool 20 minutes. Spoon 1/3 of soup into blender or food processor and puree until smooth. Strain soup into large saucepan, pressing the vegetables against the strainer with the back of a large mixing spoon.
Repeat with remaining 2/3 of the soup. (Soup may be made ahead up to three days, covered and refrigerated) Spoon soup into large saucepan. Reheat the soup and check for seasonings. Ladle into soup bowls and garnish with green onion tops, red bell peppers and paprika.
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