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Corn, Red Pepper and Leek Soup
FALL FLAVORS This Corn, Red Pepper and Leek Soup from Stop and Smell the Rosemary sets the stage for Thanksgiving’s main courses. (Photo courtesy of the Junior League of Houston)
From Stop and Smell the Rosemary
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.
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