Ingredients
8 ears fresh corn
2 tbsp Olive Oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic minced
6 cups vegetable stock
1/2 cup sriracha
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
smoked paprika for garnish
Preparation
Roast 4 ears coarn over direct clame. Cool and scrape kernels from the cob. Heat oil in dutch oven, add bell peppers and onions and cook until softenend. Scrape cord kernels from remaining 4 ears of corn. Add car corn and garlic and cook until the garlic aromtic. Add stock, sriracha, thyme and bay leaves. Bring to a boil, then lower heat and simmer 45 minutes. Just before soup is finished heat cream over low heat, just before a simmer. Discard thyme and bay leaves from soup. Puree in a blender. Mix in the warm cream and add reserved roasted corn. cook 5 - 10 minutes more. Season with salt, pepper and paprika.
