Creamy Corn Soup with Roasted Red Peppers

  • 5-6 cups water
  • 5-6 corn cobs with kernels
  • 1 tsp. sea salt
  • 1 tbsp. grass-fed butter
  • 1 leek (white part only), or 1 small onion, peeled and diced
  • 3 tbsp. Olive oil
  • 1 tbsp. apple cider vinegar
  • Freshly ground black pepper
  • 2 tbsp. cilantro minced
  • 1 tbsp. roasted red peppers, diced

Place the corn cobs into a pot with 5-6 cups of water and one tsp. sea salt. Cook on high heat for 10-15 minutes. Remove cobs from the water (reserve the water). After cobs cool, remove kernels from cob. Discard the cobs. In a soup pot or deep frying pan sauté onion or leek 2-3 minutes. Add corn kernels and continue cooking 2-3 minutes. Remove onion and corn and puree in a food processer until smooth and creamy. Combine pureed onion and corn plus reserved corn cooking water (4 cups) in a soup pot. Season with salt if needed. Garnish with roasted red peppers and cilantro.


Roasted Red Pepper

  • 1 red bell pepper

Place pepper directly on top of the flame on the stovetop or outdoor grill. After a few moments it will begin to burn. Turn the pepper so it blackens on all sides. Remove the pepper from the heat and place inside a brown paper bag. Let it sit for a couple of hours inside the bag to infuse that smoky charred flavor into the flesh of the pepper. After a few hours, peel off the charred skin and discard. Discard the seeds, too. Dice the pepper and combine with olive oil, apple cider vinegar, sea salt and black pepper. Store in an airtight jar or container.