Corn Soup with Roasted Peppers

2 tablespoons extra virgin olive oil
1 large onion, finely diced
10 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 cups vegetable broth
8 cups fresh or frozen corn kernels
1 roasted and peeled red pepper, finely diced
1 roasted and peeled green pepper, finely diced
1/4 cup Udo's Oil
4 scallions, finely sliced

Makes about 10 cups
Most people will swear there is cream in this soup, although there isn't even any milk. Even hard-core meat eaters will enjoy this. Kids love it. Udo's Corn Soup with Roasted Peppers

Heat the olive oil in a heavy pan over a moderate flame. Add the onions and garlic, stir and reduce the flame to low. Cover the pot and allow the vegetables to sweat until very soft and aromatic. Add the broth, increase the heat and bring to a boil. Add the corn and bring to a simmer. Cover the pot, adjust the flame to keep a steady low simmer, and cook until very tender, about 30 minutes. Scoop out about 1 1/2 cups of the corn with a slotted spoon and set aside. Working in small batches, puree the soup in a blender and strain, discarding the tough skins. Return to the pot and add the reserved corn, along with the diced peppers. If the soup is too thick, add a little broth. Just before serving, turn off the heat and stir in the Udo's Oil and scallions. Ladle into soup bowls and serve at once.

Note: For a more elegant presentation, fill a parchment cornet with Scallion Udo's Oil and pipe two thin, concentric circles on the surface of the soup, then draw a toothpick back and forth through them to form a decorative flourish.