I love that the ingredient list for the soup is short. It only has 7 ingredients. There is a suggested 8th, but that is the squash blossom that would be added for a garnish. As this was just for my consumption and not for a group of people, this was skipped.
Some people who know me, know that I am not a big squash fan. I wish I was, but there is something about the consistency that gets me squeamish. I can't really eat zucchini unless it is the form of bread or muffins. The yellow squash in this recipe gets liquefied, so there was no problem for me.
This soup which looks boring as you pour it into your empty soup bowl provides a delicious corn flavor. If you don't like cornbread, you would not like this soup. But, who could hate cornbread?
While watching the soup simmer, I was thinking that I would have to add my favorite jalapeno slices by Mt. Olive to my bowl to add some flavor. I was worried what the husband would think of it since he would NEVER add jalapeno slices to anything. However, I did not have to add the spicy slices because the corn lent enough flavor to my hungry mouth. Please note, that as of this posting the husband did not eat the soup. He wasn't hungry and decided to skip dinner. He munched on leftover seviche as a snack before I started dinner.
The soup is time consuming. I would not recommend it for an after work dinner. It is good on one of those nights where you are not in a hurry to eat.
I did not pair the soup up with anything else as I was not incredibly hungry. However, I foresee me making this soup for the next time the girls and I have a potluck dinner. I could see it pairing well with a variety of dishes.
Sweet Corn and Squash Soup (Cooking Light Magazine July 2008)
Printable Recipe
1 tablespoon butter
1 large chopped onion
4 cups of fresh corn kernels (about 7 ears)
3 cups water
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 teaspoon black pepper
- Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- Place half of corn mixture into a blender. Remove center piece of lid to allow steam to escape; secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through sieve into a large bowl; discard solids. Note: I only did this for about 1/4 of the mixture. I personally don't mind a slightly thicker soup and I think it gives the soup a bit more flavor.
- Pour into bowls and serve.
Posts
2 comments:
Keating, do you think it would lose a lot of flavor if I omitted the onion and used vegetable broth instead of water?
I think the onion gives it a good flavor. Try using the vegetable broth instead of water and let me know how it goes. Or, use half of an onion and substitute a cup and half of vegetable broth for a cup and half of water. Let me know how it goes.
Is there an aversion to onion?
Post a Comment