CORN SOUP WITH RED PEPPER SWIRL

Corn Soup With Red Pepper Swirl image

Provided by David Tanis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large red bell pepper
1 or 2 fresh Fresno chiles, seeds removed, chopped
1 teaspoon pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
2 tablespoons extra-virgin olive oil
Salt and pepper
4 tablespoons unsalted butter
1 large onion, diced
3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
6 garlic cloves
4 cups water, corn-cob broth (see Tip) or chicken broth
Lime wedges, for garnish

Steps:

Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.