I love this time of year because there are so many beautiful vegetables at the market! Today there was the most gorgeous corn; naturally I had to get it. And I can't stop eating vegetable puree soups… so of course the result is this creamy corn soup!
What you'll need:
1 medium onion, diced
1 red or yellow bell pepper, diced
1 lb. of corn, zipped (set the amount of one ear aside)
2 cups of vegetable stock
4 cups (or more) water
1/4-1/2 tsp. paprika
a dash or more of cayenne pepper
a handful of cilantro, chopped (optional)
1 scallion (or chives), chopped
salt and pepper to taste
What you'll do:
In a large soup pot over medium heat saute the onion in a little olive oil. When they start to get soft, add in the pepper, spices, and all the corn, but about one ear. Saute another minute then add in the broth and water. Allow the soup to simmer for 10-15 minutes. Add more water if too much evaporates. Using an immersion blender or blender, puree the soup and return to the pot. Add in the last ear of corn and cilantro. Season to taste.
Serve warm garnishing with the scallions.