- 6
Ingredients
- 6 SERVINGS
- FOR RED-PEPPER SAUCE
- 2 red bell peppers (1 lb total)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon hot sauce, or to taste
- 1/2 teaspoon fine sea salt
- FOR SOUP
- 4 ears of corn
- 1 medium onion, chopped
- 2 teaspoons extra-virgin olive oil
- 5 cups water
- 1/4 cup rolled oats
- 2 teaspoons fine sea salt
- GARNISH: chopped flat-leaf parsley or cilantro
Preparation
Step 1
ROAST PEPPERS FOR SAUCE:
Roast peppers on racks of gas burners on high, turning with tongs, until skins are blackened all over, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, 10 minutes.
MAKE SOUP WHILE PEPPERS ROAST AND STAND:
Cut kernels off cobs, then scrape cobs with knife to extract milk.
Cook onion in oil in a heavy medium pot over medium-high heat, stirring occasionally, until golden, about 5 minutes. Add corn with its milk, water, oats, and sea salt and simmer, uncovered, stirring occasionally, 15 minutes.
FINISH RED-PEPPER SAUCE WHILE SOUP SIMMERS:
Peel peppers (do not rinse), then halve lengthwise, discarding stems and seeds.
Puree peppers in a blender with oil, lemon juice, hot sauce, sea salt, and 1/4 teaspoon pepper until very smooth, 1 to 2 minutes. Season with hot sauce and salt, then transfer to a bowl.
FINISH SOUP:
Puree soup in 2 to 3 batches in cleaned blender until smooth (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large bowl if desired.
Reheat soup if necessary, then season with salt.
Serve soup drizzled with some red-pepper sauce and serve remaining sauce on the side or reserve for another use.
COOKS NOTE: Soup and sauce keep separately, covered and chilled, 3 days.