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“A great light summer soup. From The Cuisine of California.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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