Calendar Recipe Box Shopping List Address Book

Source: Stop and Smell the Rosemary

Corn, Red Pepper, and Leek Soup
Try this appetizing soup.
Read Reviews(0)
Rate This Recipe
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 45 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

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.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Nutty Cucumber Soup al Fresca
Source: Stop and Smell the Rosemary
Read Comments

This chilled soup will brighten your day.
View the full recipe

Cool Sunset Soup
Source: Stop and Smell the Rosemary
Read Comments

End your day with this simple soup.
View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.