Red Pepper, Corn and Leek Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A great light summer soup. From The Cuisine of California. Ingredients:
5 ears sweet corn |
2 tablespoons butter |
3 tablespoons vegetable oil or 3 tablespoons olive oil |
3 leeks, cleaned and chopped |
1 large red bell pepper, seeded and chopped |
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock |
1/2 cup half-and-half |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
cayenne pepper, to taste (small amount) |
6 corn tortillas (optional) |
6 teaspoons butter, softened (optional) |
Directions:
1. Remove corn kernels from ears and reserve 1/4 cup of the kernels.
2. Heat the butter and oil in a large saucepan.
3. and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
4. Add red bell pepper and saute another 5 minutes.
5. Add corn and saute 3 minutes.
6. Add the chicken stock and bring to a boil.
7. Simmer slowly, uncovered for about 30 minutes.
8. Pour the mixture into a food processor or blender and process 1 minute on low.
9. Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
10. Add cream, salt, pepper, and cayenne.
11. Reheat on low.
12. Boil reserved corn for 2 minutes in a pot of boiling water.
13. Drain.
14. Pour soup into bowls and garnish with boiled corn.
15. Warm the tortillas in a microwave or oven.
16. Butter and serve with soup.
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