Fresh Corn Kernels, Sweet Red Pepper and Leek Soup
Comments: A new taste, typical of California cuisine, that reminds us of Mexico.
The sweet taste of corn and sweet red pepper is perfect with the sweet taste of leek while Cayenne pepper gives a little nippy taste to this soup.
Excellent served along with buttered corn flour tortillas, just before baby lamb chops with Madeira wine sauce served along with carrots and string beans.
Servings: 6
IngredientsPreparation
  • 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.