Red Pepper, Corn and Leek Soup

Name: Red Pepper, Corn and Leek Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
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)

Submitted by ChipotleChick

"A great light summer soup. From The Cuisine of California."

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Ready In:: 55mins
Ingredients:: 12
Serves:: 6

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)

directions

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.