- 5 ears corn-on-the-cob, leaves and hair removed
- 2 tablespoons [30 g] unsalted butter
- 3 tablespoons [45 mL] oil
- 3 leeks, cleaned then grossly chopped
- 1 large sweet red pepper, membranes removed and seeded, grossly chopped
- 6 cups [1.5 L] chicken broth
- 1/2 cup [125 mL] heavy whipping cream
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] coarsely ground white pepper
- 1 pinch Cayenne pepper
- 2 tablespoons [30 mL] freshly chopped parsley, to garnish
- Using a sharp knife, scrape ears to remove corn kernels.
- Reserve corn kernels separately, 1/4 cup [60 mL] to decorate and remaining corn kernels.
- Heat together unsalted butter and oil into a large casserole.
- Soften chopped leeks stirring from time to time, for approxximately 5 minutes.
- Mix chopped sweet red pepper; cook for approximately 5 minutes more, to slightly soften sweet red pepper.
- Mix in reserved remaining corn kernels; cook for 3 minutes more.
- Pour in chicken broth then bring to a boil.
- Lower heat and leave soup to simmer slowly, uncovered, for 30 minutes.
- Puree into a blender, or a fodd processor using a metal blade, for 1 minute.
- If desired, for a smoother soup, strain soup through a sieve pouring it into bowl.
- Soup can now be refrigerated for 3 days.
- To serve, stir cream, salt, coarsely ground white pepper and Cayenne pepper into the soup.
- Reheat soup over low heat.
- Meanwhile, boil reserved corn kernels into salte boiling water for 2 minutes; drain.
- Check for seasonings
- Serve soup into individual bowls, each serving evenly garnished with drained corn kernels and freshly chopped parsley.