Red Pepper, Corn and Leek Soup

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain.
  • Pour soup into bowls and garnish with boiled corn.
  • Warm the tortillas in a microwave or oven.
  • Butter and serve with soup.
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