Corn and Red Bell Pepper Soup Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 Tbsp olive oil 1 onion, peeled and sliced 1 sprig thyme, leaves stripped 1 stalk celery, trimmed and chopped 1 large roasted bell pepper, sliced 3/4 lb canned corn 1 cup water 1 cup milk salt & pepper
			Heat a little oil in a high-sided cooking pot and lightly brown the onion and thyme leaves for about 5 minutes, then add the celery. Mix with the onion and allow to brown for 5 minutes. Add the red bell pepper, mix well, and brown for a further 5 minutes, then add the corn along with the water. Season with salt and pepper. Bring to a boil, then turn down the heat, cover, and simmer gently for 10 minutes. Remove from the heat, add the milk, and blend just long enough to obtain a very creamy, puree consistency. Adjust the seasoning, to taste.