Ingredients
3 tablespoons unsalted butter
3 medium yellow onions, chopped
5 carrots cut into 1/4-inch slices
5 celery stalks, with leaves, cut into 1/4-inch slices
6 cups fresh corn kernels (about 10 large, or 15 small ears of corn)
3 cups vegetable stock
3/4 teaspoon salt (optional)
1/2 teaspoon pepper
2 large red peppers, seeded and cut into 1/2-inch pieces
Fresh thyme for garnish
Preparation
Melt the butter in a large soup pot. When the butter is hot, add the onion, carrots, and celery, and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn, and cook 2 minutes more.
Strain the soup and place the vegetables into a food processor. Puree the mixture until it is fairly smooth, and return the puree to the soup pot.
Add the vegetable stock, salt and pepper, and bring to a boil. As soon as it boils, add the red peppers and simmer for 2 minutes. Serve hot. Garnish with fresh thyme.
