Grilled Corn and Pepper Soup

A smooth, creamy summer soup featuring grilled corn and red bell pepper, finished with fresh dill and reserved corn kernels for texture.

Servings: 6
Prep Time:
Cook Time: About 25 minutes

Ingredients:

• 1 tablespoon butter
• 2 ears corn, grilled
• 1 onion, chopped
• 1 red bell pepper, grilled, peeled, seeded, and chopped
• 1½ cups half-and-half
• 1½ cups vegetable broth
• 1 tablespoon minced fresh dill
• Salt and freshly ground black pepper, to taste

Instructions:

1. Melt the butter in a medium saucepan over medium heat.
2. While the butter melts, cut the kernels from the grilled corn. Reserve ¼ cup of the kernels for serving.
3. Add the remaining corn kernels and chopped onion to the saucepan. Cook over medium heat until slightly softened, about 2 minutes.
4. Add the grilled red bell pepper and continue cooking, stirring frequently, for about 3 minutes.
5. Add the half-and-half, vegetable broth, and dill. Bring the mixture to a boil.
6. Reduce the heat and simmer until the vegetables are very tender, about 15 minutes.
7. Working in batches, carefully purée the soup in a blender until very smooth.
8. Strain the soup into a clean saucepan and gently reheat. Season with salt and freshly ground black pepper to taste.
9. Ladle into bowls and garnish each serving with some of the reserved grilled corn kernels.

Tip:
For an attractive presentation, you could also garnish the soup with a small sprig of fresh dill and a few finely diced pieces of grilled red pepper.

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