Corn Puree with Roasted Peppers

Preparation

1. Step 1

   Cook the corn in plenty of rapidly simmering water until the kernels are just tender. Remove the corn with tongs and reserve the cooking water. When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife. Set aside 1 cup of kernels.

   Step 2

   Meanwhile, heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are golden and just beginning to be touched with brown spots. Transfer the onions and garlic to a food processor and process with the corn kernels (except for the reserved cup), in batches if necessary, until smoothly pureed. Transfer back to the soup pot.

   Step 3

   Stir in 4 cups of the cooking water from the corn. Bring to a rapid simmer, then add the cayenne pepper and enough rice milk to give the soup a slightly thick consistency. Cover and simmer gently for 10 minutes. Season with salt and pepper. Allow the soup to stand off the heat, uncovered, for about an hour.

   Step 4

   Meanwhile, set the bell peppers under the broiler, turning them frequently until the skins are quite blistered and fairly charred. Place the peppers in a brown paper bag and fold shut. Let the peppers cool in the bag for 30 minutes or so, then remove them from the bag, slip the skins off, and remove the stems and seeds. Cut the peppers into narrow strips.

   Step 5

   Serve the soup just warm or at room temperature, garnishing each serving with some roasted pepper strips and fresh herb of your choice.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 230

   Step 8

   Total fat: 7g

   Step 9

   Protein: 6g

   Step 10

   Fiber: 7g

   Step 11

   Carbohydrate: 42g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 40mg