Red Pepper, Corn And Leek Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 pepper
• cayenne pepper, to taste (small amount)
• 6 corn tortillas (optional)
• 6 teaspoons butter, softened (optional)

Recipe

• 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.