Corn and Red Pepper Soup

• 2 tablespoons butter
• 2 cups chopped red bell peppers
• 1 medium onion, thinly sliced
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) packagefrozen kernel corn
• 34 teaspoon ground cumin
• 12 cup sour cream
• 34 teaspoon salt
• 12 teaspoon pepper
• 14 cup toasted pine nuts

1. In a 3-qt.
2. saucepan, cook bell pepper and onion in butter until tender.
3. Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
4. Cover pan and simmer 20 minutes.
5. Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
6. Stir in sour cream until smooth.
7. Add salt and pepper; check to taste.
8. Reheat if necessary and serve in bowls garnished with toasted pine nuts.

butter, red bell peppers, onion, chicken broth, packagefrozen kernel corn, ground cumin, sour cream, salt, pepper, nuts

Taken from www.food.com/recipe/corn-and-red-pepper-soup-56667 (may not work)