This creamy golden soup allows the flavor of the vegetables to shine through. Chef Muro serves the soup with queso fresco, a medley of fresh/roasted summer vegetables (small diced) and rendered diced Spanish chorizo (omit for vegetarians).
By Alfred Muro, Chef de Cuisine, Hearth ‘61
Ingredients
- 2 teaspoons vegetable oil
- 1 small yellow onion, thinly sliced
- 5 cloves garlic, sliced
- 2 teaspoons kosher salt
- 1 cup dry white wine
- 3½ cups roasted corn kernels
- 7½ cups yellow bell pepper, small dice (roughly 9 large peppers)
- 1¼ cups heavy cream
- ½ teaspoon sherry vinegar
- Salt and white pepper to taste
Instructions
Warm the oil in a large pot over medium-low heat. Add the onion and garlic; cook, stirring often, until soft and translucent, about 8—10 minutes.
Stir in salt and deglaze with the white wine. Cook until reduced to about ¼ cup.
Add the roasted corn kernels and yellow peppers, turn down heat to low and cover with a tight lid. Cook, stirring often, until peppers are tender, about 10—15 minutes.
While the vegetables are steaming, warm the cream in a small saucepan over low heat.
Once the peppers are tender, remove pot from the heat and ladle half of the vegetable mixture into a blender. Pour the heavy cream over top. Place the lid onto the blender (venting since the mixture is hot) and purée until smooth. (If you prefer a smoother soup, all the vegetables may be puréed as shown in the photo.)
Transfer the puréed soup back into pot and stir in the sherry vinegar. Adjust seasoning with salt and white pepper as needed.
About this recipe
Pinnacle High School, Phoenix
Top: Mentor: Alfred Muro (above), Chef de Cuisine, Hearth ‘61, Paradise Valley
Bottom: Notable Alum: Makenzie Davidson, C-CAP 2017, (Culinary Institute of America Graduate) M Culinary, Phoenix
