Velvety Cool Corn Soup with a Roasted Peppers & Jalapeño Garnish

Ingredients

• 5 large ears of corn
• 2 tablespoons oil - I used 1 T. extra virgin olive oil & 1 T. Neutral Oil *
• 2/3 cups scallion whites - coarsely chopped (can use vadalia onion)
• 3 large cloves fresh garlic, peeled, coarsely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoons turmeric
• 1/4 teaspoon freshly cracked black pepper  
• 1  1/2 cups filtered water
• Roasted Pepper & Jalapeño Garnish (see recipe below)
• 2 teaspoons fresh herbs- such as fresh chives, parsley, thyme

Instructions

1. Make Roasted Pepper & Jalapeño Garnish, set aside. Husk the corn, remove the silk strands. Place a large cutting board on you counter.
2. Tip: Break the corn in half (I just break with my hands) and hold a flat corn half so it's vertical. With a serrated knife cut the kernels off the ear; repeat until all is cut. Now - take a grater, with large holes and gently grate to remove any extra corn and milk on the cob. Set aside.
3. In a large pot (I used a soup pot) add the oil and set to medium heat. When hot, add the scallions, and garlic, cook stirring for 3 minutes; do not brown.
4. Add salt, turmeric and pepper; stir. Add all the corn to the pot, stir up. Cook for 3 minutes, stirring, on medium heat, the color will get brighter - do not over cook; corn will be crispy.
5. Add the water, bring to a boil and remove from heat immediately. Take out 1/2 cup of corn kernels and set aside for garnish. Cool one minute then add to a blender (I use a Vitamix) and blend until smooth from low to high speed for 3 minutes.
6. Place a large mesh strainer over a large bowl, add half of the corn mixture and strain - use a rubber spatula to push the soup through. Add the second batch repeat. Discard any solids in the strainer.
7. Refrigerate the soup until very cold, about 4 hours or overnight. Taste the soup for salt, add more to your liking. May add a drop of lemon or lime juice too.
8. To serve: Ladle soup into individual bowls. Top with reserved corn and dot with Roasted Pepper & Jalapeño Garnish. Add any fresh cut herbs you like.
9. Roasted Pepper & Jalapeño Garnish: 3 miniature colored peppers 1 teaspoon minced jalapeño 1 1/2 tablespoons extra virgin olive oil
10. Roast peppers; I've used 3 miniature ones; red, orange and yellow. 375 degree oven - roast whole, remove seeds and skins and dice. About 1/3 cup chopped.Seed jalapeño and mince. In a bowl, add peppers, jalapeño and extra virgin olive oil. Season with a pinch of sea salt. If you like spicy - add a pinch of cayenne.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

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This recipe may not be reproduced without the consent of its author, Karen Sheer.