CORN, RED PEPPER AND LEEK SOUP

INGREDIENTS:

5 EARS OF CORN
3 TABLESPOONS OLIVE OIL
3 LEEKS (CLEANED AND COARSELY CHOPPED)
1 LARGE RED BELL PEPPER (SEEDED AND COARSELY CHOPPED)
CHICKEN OR VEGETABLE STOCK
ALMOND OR RICE MILK
PINCH CAYENNE PEPPER

DIRECTIONS:

SCRAPE KERNELS OFF CORN COBS USING A KNIFE. RESERVE A 1/2 CUP FOR GARNISH.
HEAT OIL IN A LARGE SAUTE PAN. ADD RED PEPPER AND CONTINUE SAUTEING FOR 5 MORE MINUTES.
ADD LEEKS AND SAUTE OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL SOFT (ABOUT 5 MINUTES).
PEPPERS SHOULD BE SLIGHTLY SOFT. ADD CORN AND COOK FOR FURTHER 3 MINUTES.
ADD STOCK AND BRING TO BOIL.
REDUCE HEAT AND SIMMER SLOWLY, UNCOVERED FOR 30 MINUTES.
POUR INTO A BLENDER (OR USE A STAB BLENDER) OR FOOD PROCESSOR AND PROCESS FOR ABOUT 1 MINUTE.
ADD THE ALMOND MILK TO THICKEN THE SOUP, ALONG WITH SALT, PEPPER ETC AS DESIRED. CREAM/DAIRY OR EVEN RICE MILK MAY BE USED AS SUBSTITUTE FOR ALMOND MILK.
REHEAT OVER LOW HEAT.
IMMERSE THE CORN RESERVED FOR GARNISHING IN A PAN OF BOILING WATER AND; BOIL FOR 2 MINUTES.
DRAIN.
POUR SOUP INTO BOWLS, GARNISH WITH FRESH CORN AND PARSLEY OR OTHER HERB SUCH AS CILANTRO.