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1
Red bell pepper juice:
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2
Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
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3
In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne.
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4
Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3.
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5
Add a teaspoon of the lemon juice, taste, and add more if needed.
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6
Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low.
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7
Cook for 1 minute more, stir in the butter, and remove from the heat.
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8
Stir in the Parmesan, salt, and pepper.
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9
Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions
