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Source: Stop and Smell the Rosemary

Corn, Red Pepper, and Leek Soup
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 45 minutes
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2 tablespoons unsalted butter
3 tablespoons Vegetable Oil
2 medium leeks, white part only, coarsley chopped
1 large red bell pepper, seeded and coarsely chopped
kernels of 5 ears corn, (reserving 1/4 cup)
6 cups chicken stock
1/2 teaspoon heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon white pepper
pinch cayenne pepper
2 tablespoons fresh parsley, minced
red bell pepper, chopped
creme fraiche

Hea butter and oil in a large saucepan. Add leeks and saute 5 minutes, stirring occasionally. Add bell pepper and saute until slightly soft, about 5 minutes. Add corn and saute 3 minutes. Add stock and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Transfer soup in batches to a blender or food processor. Process until smooth. Return to saucepan over low heat. Stir in cream, salt, pepper, and cayenne. Adjust seasonings.

Place 1/4 cup corn in a strainer and submerge in boiling water 2 minutes. Drain. Ladle soup into individual bowls and top with corn, parsley, bell peppers, and a dollop of creme fraiche.

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This soup has an authentic Mexican flavor to it.
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This excellent soup is full of hearty ingredients.
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