Prep 20 mins
Cook 35 mins
A great light summer soup. From The Cuisine of California.
- 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)
- Remove corn kernels from ears and reserve 1/4 cup of the kernels.
- Heat the butter and oil in a large saucepan.
- and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
- Add red bell pepper and saute another 5 minutes.
- Add corn and saute 3 minutes.
- Add the chicken stock and bring to a boil.
- Simmer slowly, uncovered for about 30 minutes.
- Pour the mixture into a food processor or blender and process 1 minute on low.
- Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
- Add cream, salt, pepper, and cayenne.
- Reheat on low.
- Boil reserved corn for 2 minutes in a pot of boiling water.
- Pour soup into bowls and garnish with boiled corn.
- Warm the tortillas in a microwave or oven.
- Butter and serve with soup.