Roasted Corn and Red Pepper Soup

Normally I leave the cooking posts to Chelsie because a) she’s a fantastic cook and 2) I’m always too busy eating to remember to document my endeavors. But I triumphed over my hunger last night and actually photographed my dinner before hoovering it down.

I went shopping on an empty stomach and in my hunger delusions all the veggies looked especially shiny and pretty (note: don’t go food shopping on the sustenance of only two Cadbury Eggs. Have at least three). I got home with a bag of random food, and managed to make this (but what, pray tell me, will I do with the two giant bags of celery?):

Behold, the Roasted Corn and Red Pepper Soup!

Ingredients

• 4 ears of corn
• 1 medium red bell pepper
• olive oil
• 1 bulb roasted garlic
• vegetable stock
• roasted chicken breast (optional for you veggies. Or you could use bacon! OMG, this would be so good with bacon. Again, not so much for you veggies, but you knew what you were giving up)
• Parmesan cheese
• rosemary oil
• lemon juice
• LOTS of parsley
• whatever other herbs and spices float your boat in a bowl of delicious soup
• Crusty bread

Directions

• Roast a bulb of garlic. I have a roaster shaped like a giant bulb of garlic to do this for me (so meta and tasty!), but ovens work, too
• Saute corn and diced bell pepper in olive oil until soft and sweet and all caramelized-y
• Add roasted garlic to create a corn-pepper-garlic goo
• Blend said goo with vegetable stock in a blender/food processor until nice and smooth
• Strain soup to remove the corn pericarps (“skins”) that didn’t pulverize down
• Heat soup and add a big ole ton of chopped parsley (or cilantro, if you’re one of those people) and whatever other spices you like. I went with chili powder, pepper, and basil.
• Squeeze in some fresh lemon juice
• Add roasted chicken/bacon/tofu
• Add any other veggies your little heart desires
• Top with Parmesan cheese
• Drizzle with rosemary oil (created by simmering dried rosemary in olive oil for something like three hours. I don’t know the details past that – I had T.R.S. do it for me)
• Dip crusty bread into the bowl of deliciousness and eat until you have an orange mustache

Sorry for no measurements, but I’m a eyeballing cooking rebel (cough…lazy…cough) like that. But this is seriously yummy, and a great way to use the early corn that’s popping up in grocery stores.

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