Roasted Corn Soup w/Roasted Red Pepper Coulis

Ingredients

• 16 ounces frozen corn kernels or ~ 15 ears
• fresh corn kernels
• 1/2 tablespoon butter
• 1 leek, sliced
• 2 1/2 cups skim milk
• 2 1/2 cups chicken stock (or vegetable stock)
• 2 teaspoons Worcestershire Sauce
• Bouquet Garni: bay leaf, parsley stems
• thyme, peppercorns tied in sack
• 1/2 cup evaporated skim milk
• 2 tablespoons heavy cream
• salt & white pepper to taste
• 2 red bell peppers, roastedm skinned, seeded
• chives

Method

• 1. Roast corn on sheet pan until slightly carmelized.
• 2. Melt butter in stock pot and add leek and sweat until soft.
• 3. Add milk, chicken stock, corn Worchestershire sauce and BGarni and cook until warm and flavors begin to come together. Remove BGarni.
• 4. Blend with hand blender or in small batches in blender and return to pot.
• 5. Taste and add evaporated skim milk and cream....season to taste with salt and white pepper.
• 6. Take roasted red pepper and place in blender with a small amount of chicken stock (like about 2-3 teaspoons). Whirl until smooth.
• 7. Place soup in heated bowls and top with a squiggle of coulis and chopped chives.

Notes

• SERVINGS: 10
• SOURCE: Char