2 tbsp butter
2 tbsp olive oil
1 onion, roughly chopped
1 tbsp chopped garlic
3 leeks, cleaned and rough cut
2 large red bell peppers, seeded and rough cut
1 lb frozen corn
1 1/2 quart clear vegetable stock (no tomato)
1 cup heave cream
salt, black pepper, cayenne pepper to taste

Heat the oil and butter in a heavy-bottomed stock pot. Cook the vegetables in the oil until tender with the pot covered over medium heat. Add the stock and simmer for 1 hour so that the vegetables are very soft. Strain the liquid from the solids and puree the vegetables in a blender. Return the puree to the stock. Reheat and add cream. Adjust seasoning to your liking.