Red Pepper, Corn and Leek Soup

A great light summer soup. From The Cuisine of California.

• Ready In: 55 mins
• Serves: 6

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.