karen's chipotle corn soup

This is fantastic - it has a bite to it that is unexpected from a corn soup.

• 2T olive oil
• 2 leeks, washed and chopped
• 2 large carrots, chopped
• 1 bay leaf
• 5 c. fresh corn kernels
• 8 c. water or vegetable stock
• 1 chipotle pepper in adobo
• 2 limes, juiced
• 4 T agave
• S&P to taste
• 1/4 c crema fresca or sour cream
• chives or other herb for garnish

1. Heat the oil in a soup pot. Add leeks, carrot, bay leaf and a few grinds of black pepper. Cook on medium-high heat until leeks soften, about 5 mins.
2. Add corn and a pinch of salt. Stir and cook 5 mins.
3. Add water and chipotle and bring to a boil. Reduce heat and cook, covered 30 minutes on medium heat.
4. Puree the soup in a blender or a food processor. Strain. Adjust seasonings, adding lime juice and agave (or sugar) to taste as well as S&P.
5. Serve the soup with a small dollop of crema or sour cream per serving and some minced herb.

Makes 8 cups.