Preparation / Directions:
For the pesto, chop the marjoram, cilantro, parsley, and garlic together in a food processor until thoroughly blended. Slowly add 1/2 cup of the olive oil. Stir in the cheese and lime juice and season to taste with salt and pepper.
Heat the remaining 2 tablespoons oil in a large saucepan and saute the onion until golden. Add the corn and stock to cover and simmer for 5 minutes. Puree the corn mixture with the roasted peppers and garlic and the remaining chicken stock.
Return the soup to the pot, add the cream, and bring to a gentle boil, stirring lightly. Season to taste with salt and pepper. Drizzle each serving of soup with the marjoram pesto.
Notes: Here's another use for that ever-popular southwestern ingredient, corn. The marjoram pesto is unusual, but after trial and error we found that marjoram balanced the sweetness of the corn far better than the more biting flavor of basil. Any leftover pesto would be good on pasta or sliced tomatoe
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