Corn and Tomato Soup
Serves 4-6.
2 tablespoons olive oil
2 medium leeks, cleaned, white part only, finely chopped
5 large ripe tomatoes, coarsely chopped, about 2 1/2 pounds
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 tablespoon, plus 1 teaspoon tomato paste
3 cups chicken stock
Salt and pepper to taste
1/2 cup sun-dried tomato croutons or other cheese croutons, for garnish
1/4 cup sour cream, for garnish
Basil sprigs, for garnish
1. In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute for about 5 minutes or until softened. Add the tomatoes and cook for 3 more minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure that the flour is dissolved. Continue cooking for 2 more minutes.
2. Add the corn kernels, basil sprigs, tomato paste, chicken stock and
corncobs, and bring to a simmer. Simmer for about 25 minutes partially covered. Remove the corncobs and discard.
3. Puree the soup using either a hand blender or a food processor with a metal blade. Pour the soup through a fine meshed strainer into a large container. Add salt and pepper and taste for seasoning. Bring to room temperature and then refrigerate for at least 4 hours.
4. To serve: Ladle the soup into a soup bowls and place a few croutons on top. Place a spoonful of sour cream on top of the toast and then garnish each toast with a spoonful a basil sprig.
Make sure to use a fine meshed strainer when straining the soup to give it a velvety texture. Chill this for at least 4 hours or, better yet, make it a day ahead to meld the flavors. A dollop of sour cream, a sprig of basil and a scattering of crispy sun-dried tomato or cheese croutons provide an elegant garnish.
Serves 4-6.
2 tablespoons olive oil
2 medium leeks, cleaned, white part only, finely chopped
5 large ripe tomatoes, coarsely chopped, about 2 1/2 pounds
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 tablespoon, plus 1 teaspoon tomato paste
3 cups chicken stock
Salt and pepper to taste
1/2 cup sun-dried tomato croutons or other cheese croutons, for garnish
1/4 cup sour cream, for garnish
Basil sprigs, for garnish
1. In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute for about 5 minutes or until softened. Add the tomatoes and cook for 3 more minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure that the flour is dissolved. Continue cooking for 2 more minutes.
2. Add the corn kernels, basil sprigs, tomato paste, chicken stock and
corncobs, and bring to a simmer. Simmer for about 25 minutes partially covered. Remove the corncobs and discard.
3. Puree the soup using either a hand blender or a food processor with a metal blade. Pour the soup through a fine meshed strainer into a large container. Add salt and pepper and taste for seasoning. Bring to room temperature and then refrigerate for at least 4 hours.
4. To serve: Ladle the soup into a soup bowls and place a few croutons on top. Place a spoonful of sour cream on top of the toast and then garnish each toast with a spoonful a basil sprig.
Make sure to use a fine meshed strainer when straining the soup to give it a velvety texture. Chill this for at least 4 hours or, better yet, make it a day ahead to meld the flavors. A dollop of sour cream, a sprig of basil and a scattering of crispy sun-dried tomato or cheese croutons provide an elegant garnish.
No comments:
Post a Comment