Sweet Corn Soup with Roasted Pepper Puree

This pureed corn soup is simple food at its best.  It is equally delicious served warm or chilled and is perfect for dinner on a warm summer night.

Although I am a fan of Alice Waters, I've found that some of the recipes in her latest cookbook The Art of Simple Food are a just too simple and come out a little bland or lacking.  This recipe however is so full of sweet and salty flavor.  Since it was featured in Food and Wine's Best of the Best cookbook which pulls recipes from the 25 best cookbooks each year, I thought I'd give it a try.


It's been 90 degrees in NYC the last couple days but even though it feels like summer, the grocery store produce has yet to notice.  But even with off-peak, kind of sad looking corn, this was an amazing soup!  Can't wait to try it again in a couple of months when the fresh sweet corn is at its best.

Sweet Corn Soup with Roasted Pepper Puree
Adapted from Alice Waters The Art of Simple Food

INGREDIENTS:

4 tablespoons butter
1 medium yellow onion, diced
Salt
5 ears corn
4 cups water
Small jar of roasted red peppers, drained

DIRECTIONS:

In a large soup pot over medium heat, melt the butter.  Cook until soft, without browning, over low heat for about 15 minutes.  Season with salt.

Meanwhile, shuck the corn.  Cut the kernels off of the cobs.  Add kernels to the cooked onions and cook for 3 minutes.  Cover with the water and bring to a boil.  Immediately lower the heat to a simmer and cook until the corn is just done, about 5-10 minutes.  Remove from the heat and puree in a blender or food processor.  Hold a dish towel over the top to prevent the steam from popping the lid off.  Strain the soup through a medium-mesh strainer to remove the tough skins.  Taste and adjust for salt if needed.

For the red pepper puree, process the jarred red peppers in a food processor until smooth.  Add a dollop to each bowl of soup and swirl it around with a spoon.

Serves 4.
Make ahead tip:  Soup may be made the day before and served either warm or chilled.