Categories: April2011, Basil, Corn, Soups, Summer

Ingredients

• 1 tsp extra-virgin olive oil
• 2 leeks, trimmed, chopped (white part only) and washed
• 28-oz can whole tomatoes, with their juice
• 6 slow-roasted tomato halves*
• A pinch of sugar
• 1/4 tsp piment d'Espelette (optional)
• 1 tsp kosher salt
• 1/2 tsp fresh black pepper
• 2 cups frozen organic corn kernels
• 1/2 pint heavy cream
• 3-4 Tbsp roughly chopped or julienned fresh basil leaves

Directions

1. In a 5- or 6-quart Dutch oven, heat the oil over medium heat. Add the leeks and sauté for 2-3 minutes, until just wilted but not browned. Stir in the canned tomatoes, slow-roasted tomatoes, sugar, piment d’Espelette, salt and pepper, plus 3 cups of water. Bring to the boil, then reduce to simmer and cook, uncovered, for 20 minutes.

2. Remove the pot from heat and puree the soup with an immersion blender (or let cool slightly and process in batches in a food processor or stand blender).

3. Return the pot to the stove, and stir in the corn, cream and basil leaves. Cook on the lowest heat for 10 minutes, stirring occasionally. Taste, and adjust seasoning as needed with salt and pepper. Serve hot, or let cool to room temperature, refrigerate, and serve cold.

4. *If you haven’t made your own slow-roasted tomatoes with garlic and thyme, you can substitute oil-packed sun-dried tomatoes, plus 2 cloves of roughly chopped garlic and 1/4 teaspoon of thyme leaf.

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