Summer Corn Soup with Roasted Red Pepper Coulis September 1, 2013 by Jill Foucre Leave a Comment Summer Corn Soup with Roasted Red Pepper Coulis 2013-09-01 12:04:05 Print 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 By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/