Corn Velvet Soup

Directions

1. Sautee onions, garlic, ginger, jalapenos and scallions in oil. Cook until the onions are transparent.
2. Add corn and stir 2 minutes to incorporate vegetables.
3. Add chicken stock to cover ingredients by 1 inch and bring to a boil.
4. Add powders and cayenne. Let simmer for 1 hour.
5. Let soup cool til warm, then puree in a blender until smooth.
6. Strain puree thru China cap pushing with a ladle to extract all liquid.
7. Put puree back on the stove and heat until simmering, then add heavy cream while stirring.
8. Bring to a boil.
9. Season with salt and pepper.
10. Serve hot.