Preparation:
Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to
boil and cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk and corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn't use the yogurt, and it
tasted fin |
