Puréed Corn Soup with Roasted Red Pepper Coulis

Ingredients

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

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