*  Exported from  MasterCook  *
 
                             Roasted Corn Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Large         corn cobs
   25      G             butter
    4      Cloves        garlic
    1                    red capsicum (opt)
    1      Large         potato
      1/4  Cup           cream
                         seasonings
    4      Cups          chicken stock or 4 tsp chicken stock
                         powder in 4 cups water.
 
 Pull back the husks from the corn cobs and remove the silk.  Melt the
 butter and brush over the kernels then pull the husks back over to
 cover the husks again.  Place the corn in one layer in a roasting pan
 with whole, unpeeled garlic cloves, and halved red capsicum if using,
 and bake at 220 C for 20 minutes.  While corn roasts, peel and roughly
 chop the potatoes and cook in a large pot with the chicken stock until
 the potato is tender.  Using a slotted spoon lift out the potato and
 put in a food processor, blender or mouli.  Take the husks off the
 roasted cobs.  With a sharp serrated knife, cut the corn from the
 cobs, then scrape any remaining corn flesh from the cobs using a
 spoon.  Puree the kernels and flesh from 3 cobs with the potato, add
 the pulp squeezed from the garlic cloves, then return the mixture to
 the pot with the chicken stock.
 Finely dice the capsicum, discarding the stem and seeds.  Add to the
 soup with the corn cut from the last cob, add the cream, and bring to
 the boil.  Adjust seasonings to suit your taste, adding a little salt,
 sugar, Tabasco sauce and freshly ground black pepper if necessary.
 Re-heat just before serving.  Top each serving with finely chopped
 parsley.
 Barbecue the corn, garlic (on a skewer) and the red capsicum of
 preferred.
 
 Source:-Alison Holsts Soup Book
 
 Diane Geary
 
 
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