Red Pepper Corn And Leek Soup Recipes

RED PEPPER, CORN AND LEEK SOUP

Red Pepper, Corn and Leek Soup image

Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.

Provided by ChipotleChick

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 ears sweet corn
2 tablespoons butter
3 tablespoons vegetable oil or 3 tablespoons olive oil
3 leeks, cleaned and chopped
1 large red bell pepper, seeded and chopped
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
cayenne pepper, to taste (small amount)
6 corn tortillas (optional)
6 teaspoons butter, softened (optional)

Steps:

Remove corn kernels from ears and reserve 1/4 cup of the kernels.
Heat the butter and oil in a large saucepan.
and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
Add red bell pepper and saute another 5 minutes.
Add corn and saute 3 minutes.
Add the chicken stock and bring to a boil.
Simmer slowly, uncovered for about 30 minutes.
Pour the mixture into a food processor or blender and process 1 minute on low.
Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
Add cream, salt, pepper, and cayenne.
Reheat on low.
Boil reserved corn for 2 minutes in a pot of boiling water.
Drain.
Pour soup into bowls and garnish with boiled corn.
Warm the tortillas in a microwave or oven.
Butter and serve with soup.

Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10

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