Recipe - Pepper And Bread Salad

Stephen Ceideburg
5 cup Chicken stock
1 tablespoon Unsalted butter
1 tablespoon Light olive oil
1 lg Leek *
Salt and cayenne pepper
7 Ears of corn, shaved, about
7 cups
3 Mediumsize red bell
peppers, One half cup minced and
about 2 cups
Coarsely chopped
4 Garlic cloves, finely
chopped
2 tablespoon Chopped fresh basil

* white part only, cut in half lengthwise, thinly cut or sliced up , and washed, about
2 cups

Adapted from Annie Somerville's "Fields of Greens. " The flavor of sweet
peppers is essential combine red and yellow peppers if you like, but don't
use green peppers, because their strong flavor works against the sweetness,
of the corn.

Warm the stock over low heat,

Heat the butter and One half tablespoon olive oil in a soup pot. Add the leek,
One half teaspoon salt and a few pinches of cayenne. Saute over medium heat
until the leek is heated through, about 2 minutes. Cover the pot and steam
the leek for 5 to 6 minutes, until tender.

Set aside 1 cup corn, along with the minced peppers, to be sauteed
separately and added to the soup later, Add the remaining corn and the
chopped peppers to the leek along with the garlic, One fourth teaspoon salt, and a
pinch of cayenne. Saute for 2 to 3 minutes.

Add 2 cups stock, cover, and cook over medium heat for 25 to 30 minutes,
until the corn and peppers are tender. Add I cup stock, puree in a blender
or food processor, then pass the puree through a food mill. Return the
puree to the pot and cook over low heat.

Heat One half tablespoon olive oil in a saute pan. Add the remaining corn, the
minced peppers, One half teaspoon salt and a pinch of cayenne; saute until
tender, 5 to 7 minutes. Add to the puree along with about 2 cups stock, to
reach the desired consistency. Season to taste with salt and cayenne and
cook over low heat for 10 to 15 minutes. Add the basil just before serving.

PER CUP: 180 calories, 7 g protein, 32 g carbohydrate, 5 g fat (1 g
saturated), 4 mg cholesterol, 27 mg sodium, 7 g fiber.

Sibella Kraus writing in the San Francisco Chronicle, 10/27/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini