Cool Corn and Spicy Pepper Soup

Cool Corn and Spicy Pepper Soup

1 cube butter

2 onion (finely chopped)

8 garlic cloves (finely chopped)

2 16 ounce package frozen corn, thawed

2 jar roasted red peppers, drained

1 cup salad croutons

2 tsp. cumin

4 cans chicken broth

1 cup sour cream

salt and pepper

Hot sauce

1. In each of 2 pans, heat 4 tablespoons butter over medium-low heat. Add half of the onion and garlic to each pan and cook, stirring frequently, until softened (about 7 minutes). Add the corn to one pan, and add the roasted red peppers along with the croutons and cumin to the other pan. Add 2 cans chicken broth to each pan and bring to a boil. Reduce the head and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

2. Using a hand blender, puree each soup in its pan; season to taste with

salt and pepper. Season the pepper soup with the hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously

into opposite sides of each bowl; top with croutons.

This is a fun, fancy soup as one side of the bowl is red, the other yellow. We served it at Relief Society.