Corn Soup With Red Pepper Swirl

Corn Soup With Red Pepper Swirl

Ingredients

• 1 large red bell pepper
• 1 or 2 fresh Fresno chiles, seeds removed, chopped
• 1 teaspoon pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
• 6 garlic cloves
• 4 cups water, corn-cob broth (see Tip) or chicken broth
• Lime wedges, for garnish

• Nutritional Information

  • • Nutritional analysis per serving (6 servings)

      287 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 25 milligrams cholesterol; 727 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
2. Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
3. Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
4. Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
5. Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
6. To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.

Tip

• To make corn-cob broth, put 6 cups water in a large saucepan. Add 4 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.