Puréed Corn Soup with Roasted Red Pepper Coulis

Puréed Corn Soup with Roasted Red Pepper Coulis
Photo by Sarah Jay


  • 3 Tbs. unsalted butter
  • 8 sprigs fresh basil; more tiny leaves for garnish
  • 1 small red bell pepper, broiled until the skin is charred, peeled when cool, and seeded
  • Kosher salt
  • 3 ears corn (to yield 2-¼ cups kernels)
  • ½ tsp. kosher salt
  • 1 Tbs. minced fresh garlic
  • + 9 more ingredients
    • 1-½ tsp. balsamic vinegar
    • 1 medium onion, sliced (to yield 1 cup)
    • 1 bay leaf
    • 1 small clove garlic
    • 10 sprigs fresh thyme
    • ¼ tsp. red-wine vinegar
    • 1 tsp. extra-virgin olive oil
    • 1/8 tsp. freshly ground black pepper
    • Pinch cayenne

Mash the garlic with 1/4 tsp. salt in a mortar and pestle or with the side of a chef’s knife to a fine paste. Put the garlic paste, the red pepper, 1/4 tsp. salt, the balsamic vinegar, red wine vinegar, black pepper, cayenne, and olive oil in a blender. Blend on high speed to a smooth purée.

View full recipe at Fine Cooking


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