Fresh Corn Soup and Red Pepper Coulis

Basic Information
Fresh Corn Soup and Red Pepper CoulisServes 5-6
Ingredients:
For the soup:2 tablespoons extra virgin olive oil1 large onion, small dice1 ½ teaspoons sea salt6 cups vegetable or low-sodium chicken stock10 ears fresh corn, kernels removed1 potato (about 1 cup), peeled & cut into medium dice For the red pepper coulis (yield approx. ¼ cup)1 large red pepper2 tablespoon extra virgin olive oil½ teaspoon sea salt1-2 teaspoons hot saucewater to desired consistency
Preparation:
For the soup: In medium pot, heat oil. Add onions & salt & sweat until onions soften, about 10 minutes, stirring often to prevent browning. Add stock, corn kernels & potato. Bring to a boil, covered. Lower heat & simmer with lid ajar for 20-25 minutes. Puree mixture in blender until creamy. Taste and adjust seasonings as needed. For the coulis: Preheat the oven to high broil. Roast red pepper until charred. Sweat in paper bag or covered bowl for 10-15 minutes. Remove skin, scraping with knife & wipe with damp towel. Then remove the seeds and roughly chop pepper. In blender, puree pepper with oil, salt & hot sauce. (Puree should be thin enough to use in a squeeze bottle). Serve soup with a small swirl of the red pepper coulis.Author: Jessica P. Cooper HHC, AADP, Health Supportive Chef and Nutrition Educator