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Midwest Baby Corn Bisque

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1 lb (1/2 kg) fresh or frozen baby corn or regular corn
1/2 cup (125 mL) white wine
1/2 cup (125 mL) whipping cream
1/4 cup (63 mL) vegetable broth
1 small leek, chop white part only
2 cloves chopped garlic
1 small red bell pepper
1 1/2 teaspoon (7 mL) chopped cilantro
Salt and pepper to taste
1/4 cup (63 mL) extra virgin olive oil

Drizzle one tablespoon of olive oil over pepper and put in oven. Roast until soft (approximately 20-25 minutes) at 350F. Meanwhile heat the rest of the olive oil (except one tablespoon) carefully in a saucepan. Add garlic and chopped white part of leek. Wash baby corn and chop into small pieces. Saut?ogether. Add white wine and vegetable broth and let simmer for 10 to 15 minutes. Add whipping cream, cilantro, salt and pepper. Add a dash of honey or maple syrup to the soup if desired. Julienne the green part of the leek and saut?n remaining olive oil. Take pepper out of oven, put it in a bowl and cover. Cool until you can peel off the skin. Chop and garnish soup with pepper and leek.

Source: alive Magazine (pre-2000)

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