Corn Puree with Roasted Peppers
- 6 large ears fresh sweet corn
- 2 tablespoons light or extra-virgin olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- Pinch of cayenne pepper
- 1 to 1 1/2 cups rice milk, as needed
- Salt and freshly ground pepper to taste
- 2 large red bell peppers
- 1 large green bell pepper
- 6 large fresh basil leaves, sliced into strips, minced fresh parsley, or fresh oregano leaves for garnish
- Cook the corn in plenty of rapidly simmering water until the kernels are just tender.
- Remove the corn with tongs and reserve the cooking water.
- When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife.
- Set aside 1 cup of kernels.
- Meanwhile, heat the oil in a soup pot.
- Add the onions and garlic and saute over medium-low heat until the onions are golden and just beginning to be touched with brown spots.
- Transfer the onions and garlic to a food processor and process with the corn kernels (except for the reserved cup), in batches if necessary, until smoothly pureed.
- Transfer back to the soup pot.
- Stir in 4 cups of the cooking water from the corn.
- Bring to a rapid simmer, then add the cayenne pepper and enough rice milk to give the soup a slightly thick consistency.
- Cover and simmer gently for 10 minutes.
- Season with salt and pepper.
- Allow the soup to stand off the heat, uncovered, for about an hour.
- Meanwhile, set the bell peppers under the broiler, turning them frequently until the skins are quite blistered and fairly charred.
- Place the peppers in a brown paper bag and fold shut.
- Let the peppers cool in the bag for 30 minutes or so, then remove them from the bag, slip the skins off, and remove the stems and seeds.
- Cut the peppers into narrow strips.
- Serve the soup just warm or at room temperature, garnishing each serving with some roasted pepper strips and fresh herb of your choice.
- Per serving:
- Calories: 230
- Total fat: 7g
- Protein: 6g
- Fiber: 7g
- Carbohydrate: 42g
- Cholesterol: 0mg
- Sodium: 40mg
corn, light, onions, garlic, cayenne pepper, rice milk, salt, red bell peppers, green bell pepper, fresh basil
Taken from www.epicurious.com/recipes/food/views/corn-puree-with-roasted-peppers-378979 (may not work)