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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 1 lrg onion cut 1/4" dice
- 3 Tbsp. all-purpose flour
- 5 c. Fresh Vegetable Broth (see recipe)
- Â Â (you may substitute canned vegetable or possibly chicken broth)
- 2 x russet potatoes cut 1/4" dice
- 4 c. fresh corn kernels
- 1/2 c. diced (1/4") red bell pepper
- 1/2 c. diced (1/4") green bell pepper
- Â Â Salt to taste
- 1/4 tsp freshly-grnd black pepper
- 1 c. half-and-half
- 2 x ripe plum tomatoes seeded, and
- Â Â cut into 1/4" dice
- 1/2 c. thinly-slivered fresh basil leaves
Direcciones
- Place the oil and butter in a pot over low heat. Add in the diced onion and wilt for about 10 min. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 min.
- Add in the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 min or possibly till the potatoes are tender, stirring occasionally.
- Add in the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 min, stirring occasionally.
- Ladle 2 c. of soup into each bowl. Before serving, place 1 Tbsp. of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
- This recipe yields 4 to 5 servings.
- Comments: When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 5 servings | |
| Calories 334 | |
| Calories from Fat 144 | 43% |
| Total Fat 16.33g | 20% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 971mg | 40% |
| Potassium 740mg | 21% |
| Total Carbs 44.6g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.2g | 5% |
| Protein 6.69g | 11% |
