Ingredients
Corn Stock 5 cups (recipe below)
1 TBS Unsalted Butter
1 TBS Olive Oil
1 large Leek (white only) diced
1 medium onion (scallion) diced
Salt and cayenne pepper
8 ears of corn
4 medium potato
3 medium red orange and yellow bell peppers
1 Jalapeno
4 garlic cloves, finely chopped
2 TBS chopped fresh basil (only fresh)
4 Tbs. Chopped fresh cilantro
Preparation
Remove corn from the cob. The cobs of the corn are boiled in 6 cups water with the potato, 1 tbs, chopped lemon grass and 1 inch of fresh ginger sliced for 10 - 15 minutes to make the stock.
Heat butter and 1/ tbs Olive oil in a soup pot. Add Leek and onion and 1/2 tsp salt and a pinch of cayenne. Saute over medium heat until leek and onion are leated through. Cover and steam for 5 to 6 minutes. Set aside 1 cup corn and diced peppers to be sautéed separately and added to the soup later. Add the remaining corn and chopped peppers to the leek and onion along with garlic, 1/2 tsp salt and pinch of cayenne. Saute 2 to 3 minutes. Add 2 cups stock, cover and cook over med to med lowheat for 25-30 minutes. Add 1 cup stock, puree in a blender and return to pot and cook over low heat. Heat 1/2 tbs olive oil in the sauté pan. Add remaining corn, jalapeno pepper, the diced peppers, 1/2 tsp salt, pinch of cayenne and sauté 5 to 7 min. I like to fry the peppers in a non stick pan until they get a little chard. Basically you keep some of the peppers and corn to add to the puree later. Add the rest to the puree along with 2 cups stock (adjust for consistency) Season to taste and cook over low heat 10 to 15 min. Add basil and cilantro just before serving.
