Corn, Red Pepper and Leek Soup
2 Tablespoons unsalted butter
3 Tablespoons vegetable oil
2 medium leeks, white part only, coarsely chopped
1 large red bell pepper, seeded and coarsely chopped
Kernels of 5 ears corn (reserving ¼ cup)
6 cups chicken stock
½ cup heavy whipping cream
½ teaspoon salt
1⁄8 teaspoon white pepper
Pinch of cayenne pepper
2 Tablespoons minced fresh parsley
Red bell pepper, chopped
Crème fraîche
Heat butter and oil in a large saucepan. Add leeks and sauté 5 minutes, stirring occasionally. Add bell pepper and sauté until slightly soft, about 5 minutes. Add corn and sauté 3 minutes. Add stock and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Transfer soup in batches to a blender or food processor. Process until smooth. Return to saucepan under low heat. Stir in cream, salt, pepper and cayenne. Adjust seasonings.
Place ¼ cup corn in a strainer and submerge in boiling water 2 minutes. Drain. Ladle soup into individual bowls and top with corn, parsley, bell pepper and a dollop of crème fraîche. Serves 6 to 8.