Corn and Roasted Red Pepper Soup

This is another recipe that I've adapted from my good friend Chef Jules of the now sadly defunct Gourmet A Go-Go blog. I've made a few variations, but essentially followed his recipe. This soup would make a satisfying addition to any menu, no matter the season. It's light enough to be served in the summer, and spicy and warm enough to ease the winter chills.

If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed. If you want to roast your own red peppers — a fresh and excellent idea — you can find instructions complete with pictures here.

Corn and Roasted Red Pepper Soup

Recipe by Lisa Turner Published on October 8, 2007 Sweet, spicy and vibrant warming soup with corn and roasted red peppers Print this recipe Ingredients: 1 dried ancho or guajillo chili pepper 2 tablespoons olive oil 1 large onion, finely chopped 4 to 6 cloves garlic, minced or crushed 1 heaping tablespoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon cayenne 1 tablespoon fresh rosemary, chopped (1 teaspoon dried) 1 bay leaf 1 teaspoon sea salt, or to taste 1 1/2 teaspoons fresh ground black pepper 6 cups vegetable stock or water 3 jalapeños, seeded and chopped 1 small tomato, chopped 4 to 5 cups fresh or frozen corn 2 roasted red peppers, coarsely chopped 1/2 cup heavy cream or yogurt handful of fresh cilantro or parsley, chopped Instructions: Soak the dried ancho or guajillo chile pepper in hot water for 30 minutes. Drain, remove the stem, and coarsely chop. Set aside. Meanwhile, heat the olive oil n a large saucepan or soup pot over medium heat. Add the onion and cook, stirring occasionally, until the onion for 3 to 5 minutes or until the onion is soft. Add the garlic, cumin, coriander, cayenne, rosemary, bay leaf, salt and pepper, and stir for 1 minute. Pour in the stock or water and bring to a low boil. Cover the soup partially with the lid and gently simmer for 15 to 20 minutes to blend the flavors. In a blender or food processor, purée the chopped ancho or guajillo chili, jalapeños, tomato and 1 cup of the stock from the soup pot. Pour the mixture back into the soup and add the corn, roasted red pepper, and cream or yogurt. Stir and cover. Cook on low heat until the corn is tender. If you like, you can purée a small portion of the soup for a creamier version. Garnish each serving with fresh chopped cilantro or parsley. Makes 6 to 8 servings