Newspaper article St Louis Post-Dispatch (MO)

RECIPE: Grilled White Corn Soup with Leeks and Roasted Peppers

Newspaper article St Louis Post-Dispatch (MO)

RECIPE: Grilled White Corn Soup with Leeks and Roasted Peppers

Article excerpt

Yield: 6 servings

4 ears sweet corn, white or yellow, shucked and silk removed

2 leeks, white part only, washed and cut into -inch dice

1 red bell pepper, roasted, peeled, seeded and cut into -inch dice

2 teaspoons olive oil, plus more for the pan, divided

rib celery, minced

1 clove garlic, peeled and minced

5 cups vegetable stock or water

1 teaspoon fresh thyme leaves

1 bay leaf

1 teaspoon salt, or more to taste

teaspoon black pepper

1 tablespoon minced chives

1. Over a medium bowl, cut off the corn kernels with a sharp knife. You should have about 2 cups.

2. In a lightly oiled, heavy-bottomed saut pan, sear the corn in batches over medium heat until it has a few black spots.

3. Set aside cup of the corn and cup each of the diced leeks and pepper. In a 4-quart pot, heat 2 teaspoons of the olive oil over medium heat. …

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