Red Pepper and Sweet Corn Soup
When you have more corn and more red peppers than you know what to do with, I guess you make soup!
Well, they turned out to be a beautiful combination. I couldn’t believe how sweet it was, even with the additions of onion and garlic.
This is a great starter, as it is incredibly light and delicate in flavor. I garnished the soup with some finely shredded white cheddar and some lovely delicate basil leaves. It tasted like liquid summer!
Red Pepper and Sweet Corn Soup, serves 8-10
6 ears fresh corn
4 large red bell peppers
2 Tbs olive oil
1 large onion, roughly chopped
3 small cloves garlic
8 cups chicken or vegetable stock
Aged white cheddar or good Parmesan for garnish
Basil or chives for garnish
Cut the kernels off of the cob and put them in a bowl, set aside. (This should yield around 6-7 cups of corn kernels).
Cut the bell peppers up, removing the stem, veins and seeds. Set aside.
In a large pot over medium heat, add the olive oil. Then add the onions and let them sweat for a few minutes.
Add the garlic and let sweat for a few minutes.
Add the bell peppers and let them sweat for a minute.
Add the corn to the onion and bell pepper.
Cover the corn and bell pepper and onion with the eight cups of stock.
Lower the heat to low and put a lid onto the pot. Let the soup simmer about 20 minutes or until all of the vegetables are soft and tender.
When the soup is cooked, pull it from the stovetop.
Puree the soup in batches in a blender (I think that this is the time to use the blender to get a really finely pureed soup. The immersion blender didn’t blend it finely enough).
Put the pureed soup back into the pot and cook it on medium for about 15 minutes. This will help it to reduce a little. This is the time to season it (NOT BEFORE!!) so that the salt doesn’t reduce too! I am usually a salt fan, but I suggest going easy so that you can really enjoy the natural sweetness of the corn and peppers at this time of year.
Serve the soup hot with a garnish of cheese and fresh herbs if you like.