sweet corn and red pepper soup Recipe

In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes. Remove corn and set aside to cool. Cut kernels off cobs. Then use the back of your knife to scrape the ?milk? off the cobs into the stock. In a skillet, sauté carrot, onion, garlic and green pepper in the oil until soft. Blend corn kernels, cashews and sherry in a food processor with enough stock to help purée the mixture. (For more texture, save some ingredients from the food processor, and add directly to stock.) Add purée to soup pot, and bring to simmer. Season with salt and pepper. Serve garnished with red pepper and parsley. Serves 6.