Ingredients:
- 2 tablespoons olive oil
- 1 bunch leeks (thinly sliced)
- 2 carrots (chopped)
- 6 ears corn (kernels removed)
- 1/3 cup white wine
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 bay leaf
- ½ teaspoon cayenne pepper (plus more for garnish)
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¾ cup heavy cream (optional)
- 1 tablespoon butter
- ½ cup basil (chopped, for garnish)
Directions
In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and sauté until tender, 5-6 minutes.
Set aside 1 cup corn for garnish; add the remaining corn to the pot and continue to cook until all the vegetables are very soft and tender, 2-3 minutes more.
Add the wine to the pot and bring to a simmer. Cook until the liquid is almost completely reduced, 7-9 minutes. Add the broth and bring the mixture to a simmer.
Season the soup with cumin, bay leaf, cayenne pepper, kosher salt and black pepper. Continue simmering until the soup has developed a good flavor, 30-40 minutes.
Puree the soup using an immersion blender (or you can use a regular blender or food processor) until it’s smooth. For an extra-silky effect, strain the pureed soup through a fine-mesh sieve. Taste the soup and season again with salt and pepper as desired. If using, stir in the heavy cream and return the soup to a simmer.
In a small pan, heat the butter over medium heat. Add the reserved 1 cup corn kernels and sauté until tender and lightly golden, 3-5 minutes.
To serve, ladle the soup into bowls and garnish with 2 tablespoons corn kernels, 1 tablespoon chopped basil and a pinch of cayenne pepper. Serve immediately.