Part 65 (2/2)

8 cups water

6 corn cobs, broken in half

2 carrots, chopped coa.r.s.ely

2 stalks celery, with leaves

1 leek, washed well and chopped coa.r.s.ely

1 onion with skin, cut into chunks

Handful of fresh parsley, torn coa.r.s.ely

1 teaspoon whole black or red peppercorns

Optional: carrot tops, additional celery leaves and stems, additional onion skins, lacy fronds from the fennel tops IN a large stockpot, combine the water, corn cobs, carrot, celery, leek, onion,parsley and peppercorns. Add one or more of the optional vegetable tr.i.m.m.i.n.gs. Cover and bring to a rolling boil. Remove cover, reduce heat to medium-high and allow to simmer for 1 to 1 hours.

Allow the stock to cool until tepid. Strain the stock with either a large metal strainer or cheesecloth. It can be refrigerated in a covered container for up to a week.

ROASTED YELLOW PEPPER AND CORN BISQUE.

SERVES 6 TO 8.

TIME: 1 HOUR 20 MINUTES, LOTS OF IT INACTIVE.

Yellow peppers, yellow corn, and yellow summer squash make for a bright and beautiful-you guessed it-yellow soup. Red chile peppers dot this soup and save it from a monochrome yellow, plus they add just a little spice. Partially pureeing everything makes this bisque really luscious and creamy, while nutmeg and lime tie the whole shebang together. Again, this is a great farmers' market soup, when everyone has yellow squash up the wazoo and you are sick another night of yellow squash saute.

To better manage your time, you can prep the roasted peppers up to a day ahead and leave them tightly sealed in the fridge overnight.

4 yellow bell peppers

3 cups fresh corn, cut from the cobs (you can use frozen, too, but fresh tastes better)

1 tablespoon vegetable oil

1 medium-size Vidalia or Walla Walla onion, diced

3 cloves garlic

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