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1
Cook the corn in plenty of rapidly simmering water until the kernels are just tender.
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2
Remove the corn with tongs and reserve the cooking water.
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3
When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife.
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4
Set aside 1 cup of kernels.
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5
Meanwhile, heat the oil in a soup pot.
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6
Add the onions and garlic and saute over medium-low heat until the onions are golden and just beginning to be touched with brown spots.
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7
Transfer the onions and garlic to a food processor and process with the corn kernels (except for the reserved cup), in batches if necessary, until smoothly pureed.
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8
Transfer back to the soup pot.
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9
Stir in 4 cups of the cooking water from the corn.
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10
Bring to a rapid simmer, then add the cayenne pepper and enough rice milk to give the soup a slightly thick consistency.
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11
Cover and simmer gently for 10 minutes.
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12
Season with salt and pepper.
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13
Allow the soup to stand off the heat, uncovered, for about an hour.
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14
Meanwhile, set the bell peppers under the broiler, turning them frequently until the skins are quite blistered and fairly charred.
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15
Place the peppers in a brown paper bag and fold shut.
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16
Let the peppers cool in the bag for 30 minutes or so, then remove them from the bag, slip the skins off, and remove the stems and seeds.
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17
Cut the peppers into narrow strips.
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18
Serve the soup just warm or at room temperature, garnishing each serving with some roasted pepper strips and fresh herb of your choice.
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19
Per serving:
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20
Calories: 230
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21
Total fat: 7g
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22
Protein: 6g
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23
Fiber: 7g
-
24
Carbohydrate: 42g
-
25
Cholesterol: 0mg
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26
Sodium: 40mg
