Ingredients
4 large red bell peppers, seeded and cut into ½-inch (1.2-cm) chunks
4½ cups (1.1 L) fresh or frozen corn
2 to 3 tsp. (10 to 15 mL) vegetable oil
2 small yellow cooking onions, chopped
2 medium stalks celery, chopped
2 leeks, white and light green parts sliced ¼-inch (6-mm) thick
2 large garlic cloves, chopped
8 cups (1.7 L) water or 4 cups (950 mL) water + 4 cups (950 mL) vegetable stock
½ tsp. (2.5 mL) minced fresh thyme
½ tsp. (2.5 mL) minced fresh rosemary
1/8 tsp. (.5 mL) cayenne pepper
kosher salt and freshly ground black pepper, to taste

Instructions
Finely mince ¼ cup (60 mL) of red pepper, and reserve, along with ¼ cup (60 mL) corn for garnish.

Heat the vegetable oil over medium heat in a pot large enough to hold all the ingredients. Add the onion, celery, leek, and garlic; cover to sweat, stirring occasionally, until the vegetables have begun to soften but not brown, about 6 to 7 minutes.

Add the remaining red peppers and enough water to just cover the vegetables, about 4 cups (950 mL). Cover and simmer for 30 to 40 minutes or until the peppers are soft. Add the remaining corn, water or stock, and the thyme, rosemary, and cayenne; simmer for another 5 minutes. Using a hand blender, or in a blender or food processor, roughly purée the soup in batches and season with salt and pepper.

When ready to serve, top each bowl with a sprinkling of corn and red pepper.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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