Cream of Corn Soup

Ingredients

• 3 tablespoons olive oil
• 2 cups canned whole kernel corn, drained
• 3 medium shallots, minced
• 3.25 cups vegetable broth
• 0.75 cup heavy cream
• 1 pinch cayenne pepper, or to taste
• sea salt to taste
• 0.125 teaspoon chili oil, or to taste

Steps

1. Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. Remove 6 tablespoons of corn from the soup and set aside.
3. Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. Divide soup among four bowls and drizzle with chili oil.