RECIPES
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Corn and Squash Soup with Roasted Red Pepper Puree This simple soup, based on a freshly made garlic and basil broth, is a wonderful way to take advantage of fresh summer produce. If you crave a taste of summer in the middle of winter, you can also make this soup with frozen corn. Directions Combine the water, basil, and garlic in a large saucepan. Bring to a simmer and cook, partially covered, for 30 minutes, skimming the surface if necessary. Strain the broth and reserve. Heat the butter in a soup pot over medium heat. Add the onions and sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the squash and sauté, stirring frequently, until limp, another 5 minutes. Add the corn and broth and bring the soup to a simmer. Season to taste with salt and pepper. Puree the soup and strain it through a fine sieve. Return the soup to a simmer. Adjust the seasoning with more salt or pepper, if necessary. Ladle it into heated soup bowls and swirl some red pepper puree through each portion.
Puree the peppers in a food processor or blender. Add the broth and continue to puree until the sauce is quite smooth and thin enough to pour easily. Strain the mixture into a mixing bowl; add the heavy cream, if using, and salt and pepper to taste. The coulis either can be used immediately or stored in the refrigerator, covered, for up to 1 week. This recipe is from The Culinary Institute of America's Vegetables cookbook, which is available for purchase at bookstores nationwide. |
Ingredients Makes 4 to 6 serving Roasted Red Pepper Puree Makes about 2 cups |
