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3 T olive oil |
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6 scallions, white part only, finely chopped |
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2 C fresh corn kernels (about 4 medium ears) |
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1 pint yellow cherry tomatoes, stemmed and coarsely chopped |
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1 sweet yellow pepper, seeded and diced into 1/2-inch pieces |
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6 C chicken stock |
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6 basil leaves |
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1/4 C whipping cream |
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Salt and freshly ground black pepper |
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1 tsp. hot pepper oil |
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| Heat the olive oil in a large saucepan over medium heat. Add the scallions and saut/(c) until slightly soft, about 3 minutes. |
| Reserve 1/4 cup corn, 1/4 cup tomatoes, and 2 tablespoons diced yellow pepper. Add the remaining tomatoes, yellow peppers, and corn to the pan and saut/(c) for about 3 minutes. |
| Add the chicken stock and basil and bring to a boil. Reduce the heat and simmer slowly, uncovered, for about 10 minutes. |
| Remove and discard the basil leaves. Puree the soup in the pan with a hand blender or in batches in a blender or food processor fitted with a steel blade. |
| Pass through a food mill or strainer into a bowl, pressing against the solids to extract all of the essence. |
| Stir in the cream, seasonings, and hot pepper oil. Taste for seasoning. Chill for at least 3 hours. |
| Immerse the reserved corn and yellow pepper in boiling water for about 2 minutes. Drain, chill, and reserve. |
| TO SERVE: Pour the soup into bowls and garnish with sour cream, tomatoes, yellow pepper, corn, and chopped basil.ADVANCE PREPARATION: The soup and garnish may be prepared I day ahead through step 7 and refrigerated until serving. |
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1/2 C sour cream |
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Extra basil leaves, finely chopped just before serving to avoid darkening |
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recipe from: The Taste of Summer
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