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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jim Solomon of The Fireplace shares his recipe for Farmer’s Market Corn Soup with Rosemary Cream.

Corn Soup with Rosemary Cream (Serves 6)
By Jim Solomon

 
Ingredients
for the Soup
  2 tablespoons

butter
  1 - onion, diced
  1 - red bell pepper, diced
  2 quarts fresh corn kernels
  1 cup heavy cream
       
for the Rosemary Cream
  0.50 cup heavy cream
  1 sprig rosemary
   
Preparation
for the Soup
  1

Melt the butter in a heavy pan.
  2

Add the onion & red pepper. Sauté until limp.
  3

Add the corn and enough water to just cover the ingredients.
  4

Simmer 10 minutes and cool.
  5

Puree in a blender, add the cream and salt and pepper to taste.
   

 
for the Rosemary Cream
  1

In a heavy sauce pan, heat the cream with the rosemary and simmer for 5 minutes.

  2

Cool and strain.

   

 
to Serve
  1

Reheat the soup, ladle into bowls and top with rosemary cream.