Yellow Soup

• 4 cups fresh corn kernels (or frozen)
• 2 yellow peppers cored, seeded & chopped
• 2 cloves garlic chopped
• 1 cup water
• to taste salt and pepper
• 3 TBS fresh dill chopped
• 4 TBS sour cream

1. In a large saucepan, bring corn, yellow peppers, water, garlic and salt & pepper to a boil. Reduce heat to low; simmer for 25 minutes. Transfer soup (in batches) to a blender and whip until velvety. Pour through a sieve into a bowl, pushing on sieve with back of spoon to drain off solids. 2. Season with salt and pepper. Chill. 3. Ladle into bowls and garnish with sour cream and dill.