I made this soup a month or so ago to inaugurate my effort to learn to make vegetable soups. I had intended to make vegetarian soups, but I ended up using chicken stock in this and decided that vegetable soups would do. Back when I made this corn soup, fresh corn was abundant in the markets and very sweet and juicy and yummy. I really loved this soup. I hope to incorporate it into my repertoire in that hypothetical future where I have a repertoire. This is my adaptation of a recipe from a cookbook titled Soups, editted by Felicity Forster.
2 T olive oil
1 onion, finely chopped
1 red bell pepper, seeded and chopped
6 earsworth of fresh corn kernels
3 c Chicken Stock
1 c heavy cream
1/2 red pepper, seeded and finely diced, to garnish
1. Heat oil in frying pan. Saute onion and pepper for about 5 minutes or until soft. Add the corn and saute for 2 minutes.
2. Use an immersion blender to blend somewhat the soup. Stir in the stock. Season with salt and pepper.
3. Bring to a simmer and cook for 5 minutes. Gently stir in the cream. Serve the soup with diced red bell pepper sprinkled over. Do not allow the soup to boil ever again.