Archive for Summer Soups and Sandwiches – Page 2

Corn Soup With Roasted Red Pepper Puree

When the first fall days come in September, why not make this soup? I think I should call it goodbye summer soup! Corn is usually still around, so are peppers & usually fresh sage is too! Yellow corn will give the prettiest colour, taste & texture. If you don’t have time to roast the peppers for the  garnish, use roasted red peppers from a jar, although I still think you get a better taste with home roasted ones.

Makes 4 Servings

1 Tbsp. butter
2 onions, chopped
1 clove garlic, minced
1 ½ tsp. finely chopped fresh sage or ¾ tsp. dried, crumbled sage
4 cups corn kernels, from approximately 4 – 6 cobs of corn
2 Tbsp. unbleached flour
1 ½ cups chicken stock, either homemade** or low-salt chicken broth
1 cup homogenized milk, not low fat
½ tsp. salt

Roasted Red Pepper Puree:

1 sweet red bell pepper, roasted, peeled & seeded**
2 Tbsp. milk
1 tsp. minced jalapeno (or a pinch of cayenne pepper)
¼ tsp. each salt & freshly ground black pepper
In a large pot, melt butter over medium heat; cook onions & garlic covered, stirring occasionally, for 3 minutes or until softened. Stir in the corn, cook, stirring for 5 minutes or until corn is tender; add the fresh sage. If using dried sage add to the onions & garlic at the beginning of the recipe. Remove 1 cup of mixture & set aside.
Stir in the flour and coat the vegetables; cook for 1 minute. Add the stock & bring to a boil, stirring frequently; reduce heat to low & simmer for about 5 minutes or until thickened. Cool the mixture for 20 minutes. ** In a blender or food processor, puree corn mixture in batches & return to the pot. Stir in reserved corn mixture, milk & salt; heat until hot but do not boil as milk will curdle.

Meanwhile, make the red pepper sauce:
In a blender, puree red pepper, milk, jalapeno, salt & pepper.

To serve the soup, ladle into warm bowls and swirl about 2 Tbsp. of the red pepper puree on top of each serving.

**If you would like to make you own stock, please go to Making Stock. If you would like to roast your own peppers for the puree, please go to Charred/Roasting Peppers.

**A note about pureeing liquids: for safety reasons, please cool down whatever you would like to puree to prevent any mishaps.

Okra Corn Chowder

For a printer friendly version of this recipe, click here.

This soup is my idea of the harvest of late summer. I like okra a lot and I think it is underrated.  What can I say about yellow corn, divine! I am not a big fan of milk in chowder, so this suits me down to the ground! You can make it using frozen okra & corn, but…

¼ lb. (4 oz.) ½” thick slices pancetta, cut into medium dice
2 Tbsp. unsalted butter
¼ cup canola oil
1 large onion, chopped
2 medium shallots, finely chopped
1 lb. fresh okra, tops & tips removed, cut into ½” slices
14 oz. tinned plum tomatoes, drained & coarsely chopped
7 cups chicken stock either homemade** or purchased low salt chicken broth
1 tsp. sea salt
1 ½ tsp. fresh thyme or ½ tsp. dried
Approx. 1 ¼ lbs potatoes , peeled & diced
2 large ears yellow corn, kernels cut from the cob

Melt the butter & oil in a deep pot on medium heat, when melted & hot add the pancetta. Brown pancetta, remove & set aside. Add the onions, shallots & okra. Cook over medium heat until vegetables begin to soften and become golden. Add the tomatoes & cook 5 more minutes, stirring. Add the stock, salt & thyme.

Add the potatoes & bring to a boil, turning down the heat to medium & cooking for 10 minutes, skimming the surface of the soup, if necessary. When the potatoes are nearly done, add the corn and cook for 5 or 6 more minutes. When corn & potatoes are cooked, turn off the heat and allow the chowder to rest for 15 minutes. Just before serving stir the pancetta into the soup and serve garnished with a few leaves of fresh thyme.

 

**If you would like to make your own stock, please go to Making Stock.

Phyllis Signature

Roasted Tomato Soup

The height of summer or early fall soup!  Wonderful flavours ot tomatoes and basil.  They are just made for each other!

Makes 4 Servings

40 roasted tomato halves
2 tsp. EVO
1 onion
4 cups chicken or vegetable stock, low salt or preferably homemade**
1 1/2 cups water
2 tsp. granulated sugar

Garnish:
¼ cup chopped fresh basil, chiffonade (opt. but a great addition)
Freshly grated Parmigiano Reggiano
Croutons made from asiago cheese bread**

In large saucepan, heat EVO over medium heat; cook the onion, stirring until soft (approximately 5 minutes). Add roasted tomatoes, stock, 1 ½ cups water and sugar; bring to a boil. Reduce heat and simmer for 15 minutes. Cool until just warm. Transfer soup to a blender; puree until smooth. Return to the saucepan; reheat until hot; season with salt & pepper to taste. Ladle into warmed soup bowls and sprinkle with the chopped basil and a sprinkling of Parmigiano Reggiano.

For the Roasted Tomatoes:

20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt & pepper

Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up without crowding in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVO; spoon over tomatoes. Sprinkle with salt & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.

**Asiago Croutons:  cut the bread into 1/2″ cubes.  Toss with EVO & place on a rimmed baking sheet.  Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp & golden, stirring frequently.

**If you would like to make your own stock, please go to Making Stock.