Summer Corn Soup with Roasted Red Pepper Coulis

Summer Corn Soup with Roasted Red Pepper Coulis
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For the Coulis
  1. 1 clove garlic
  2. 1 small red bell pepper, skin charred, peeled and seeded
  3. 1 teaspoon olive oil
  4. 1½ teaspoons balsamic vinegar
  5. ¼ teaspoon red-wine vinegar
  6. Salt and pepper to taste
  7. Pinch of red pepper
For the Soup
  1. 3 ears corn – 2 yield 2 ¼ c. kernels
  2. Basil, thyme, bay leaf
  3. 3 Tablsepoons butter
  4. 1 medium onion, fine dice
  5. Kosher Salt
  6. 1Tablespoon fresh minced garlic
For the Coulis
  1. Combine all ingredients in a blender or food processor to form a smooth puree. Set aside.
For the Soup
  1. Shuck the corn and rub off the silk. Remove the kernels from the cob over a bowl
  2. 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.
  3. 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.
  4. Serve warm, garnished with a swirl of red pepper coulis and chiffonade of basil
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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