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Summer Corn Soup with Roasted Red Pepper Coulis
For the Coulis
- 1 clove garlic
- 1 small red bell pepper, skin charred, peeled and seeded
- 1 teaspoon olive oil
- 1½ teaspoons balsamic vinegar
- ¼ teaspoon red-wine vinegar
- Salt and pepper to taste
- Pinch of red pepper
For the Soup
- 3 ears corn – 2 yield 2 ¼ c. kernels
- Basil, thyme, bay leaf
- 3 Tablsepoons butter
- 1 medium onion, fine dice
- Kosher Salt
- 1Tablespoon fresh minced garlic
For the Coulis
- Combine all ingredients in a blender or food processor to form a smooth puree. Set aside.
For the Soup
- Shuck the corn and rub off the silk. Remove the kernels from the cob over a bowl
- Retain the husks and the cobs. In a large stock pot combine the husks, cobs, 5 cups of water, basil, thyme, and bay leaf. Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
- Strain the broth and reserve. Melt the butter in a saucepan; add the onion and saute until translucent. Add garlic and the corn. Add enough of the broth to cover the corn. Bring to a simmer and cook until the corn is very tender, 15-20 minutes. Puree in a blender or food processor and strain through a fine sieve. If the soup is too thick, thin with additional broth. Taste and adjust.
- Serve warm, garnished with a swirl of red pepper coulis and chiffonade of basil
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/