Serves: 4
Total Calories: 438
1. In a large saucepan, heat the oil and butter over medium heat and cook the onion until translucent, 3 to 4 minutes. Add 1/2 cup of the celery and 1/2 cup of the corn. Bring to a boil, reduce the heat, cover, and cook until the vegetables are very tender, about 12 to 15 minutes. When done, transfer the vegetables to a blender or food processor and purée until smooth. Return the puréed mixture to the pan.
2. While the vegetables are cooking, put the remaining 1/2 cup celery, 1/2 cup corn, red bell pepper, and 1/2 cup water into a small saucepan. Bring to a boil and cook until tender, 3 to 4 minutes. Add these as they are to the puréed soup mixture in the pan. Stir in the cream, salt, and pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Celery and Corn Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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