Rosemary Corn Soup
2 c. chopped onion
½ c. diced carrot
½ c. diced celery
3 T. butter
8 c. fresh corn
6 c. chicken or vegetable broth
1 T. fresh rosemary, minced
2 cloves garlic. Minced
¼ t. cayenne pepper
1 red pepper, seeded cored and diced
1 c. half and half
Salt and pepper to taste
In dutch oven, sauté onion, celery and carrot in butter until tender. Add garlic and sauté until fragrant, about 30 seconds. Add 5 cups of the corn, broth, rosemary, and cayenne and bring to a boil, reduce heat and simmer uncovered for 30 minutes. With immersion blender, process until smooth. In a small skillet, sauté red pepper in butter until tender, add to pureed mix with remaining corn and heat through. Stir in half and half, and season with salt and pepper.