Roasted Corn Soup

Recipe by Mary-Brennan Faucheux

Directions:

1. Pour two quarts of water in a large pot.  Add all ears of corn to the water once it is boiling.
2. Cook corn in boiling water for 10-15 mins.
3. In a sauce pan on medium add butter, roasted garlic, chopped sweet onions. shishito peppers, and poblano peppers till caramelized. Reduce hear to simmer
4. Remove corn from water and allow corn to cool before cutting the kernels off the cob. Keep the corn broth in the large pot for the soup.
5. Add half the corn kernels to the sauce pan with the onions and peppers; allow to simmer for another 15 mins.
6. Pour the remaining kernels into a blender along with one to two cups of the broth, and puree’.
7. Add the puree corn, and all the ingredients from the sauce pan to the corn broth.  Bring soup to a boil, then immediately simmer for 25 mins.
8. Add the pint of half and half, salt, and cayenne.

Pesto directions:

Place all ingredients into a blender, and puree for 1 minute or until a creamy consistency.

• corn
• pesto
• soup