Sweet Summer Corn Soup

Caprial's Sweet Summer Corn Soup with Red Bell Pepper and Basil Puree
Adapted from Caprial's Soups & Sandwiches

8 cups chicken stock
1 tbs olive oil
1 large onion, diced
6 cloves garlic, minced
Kernels cut from 12 ears fresh corn (about 10 cups)
1 cup dry white wine
2 cups heavy whipping cream
2 tsp cayenne sauce
2 tsp Worcestershire sauce
Salt
Freshly ground black pepper
Roasted red bell pepper puree for garnish (recipe below)
Basil puree for garnish (recipe below)
Cooked lobster for garnish

In a large stockpot over medium-high heat, bring the stock to a boil. Decrease the heat to low and simmer.

Meanwhile, heat the olive oil in another large stockpot over medium-high heat until hot. Add the onion, garlic, and half of the corn, and saute until the onion is tender, about 5 minutes. Add the wine and cook over high heat until reduced by one-half. Pour in half of the hot stock and simmer over low heat, about 5 minutes.

Strain the mixture into the remaining stock. Puree the solids in a blender or food processor, strain again, and add to the stock mixture. Reduce the soup by one-half over medium-high heat, then stir in the remaining corn, the cream, cayenne sauce, and Worcestershire sauce. Season to taste with salt and pepper.

Red Pepper Puree

 Makes about 1 cup

2 red bell peppers, roasted, peeled, and seeded*

1 clove garlic
1/2 cup extra virgin olive oil
Salt Freshly ground black pepper

Place all ingredients in a food processor and puree until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

* **Preheat the broiler. Place the pepper on a baking sheet and broil, turning until the skin is evenly blistered and charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap and set aside to cool. When it is cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away. Do not rinse the pepper under running water because this washes away much of the roasted flavor.

Basil Puree

 Makes about 1 cup

1 cup packed fresh basil leaves
1 cup garlic
1 cup extra-virgin olive oil

Place all ingredients in the bowl of a food processor. Process until smooth. Keep refrigerated until ready for use.