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.
Before you begin to build this flavorful soup, you need to have the most versatile vessel to transport it from the stovetop to the fridge or to your next get together.
Emile Henry is a very interesting line in that they have a flame line that offers some innovative features as related to new ceramic technology.
Emile Henrys new line of Flame Top ceramics works directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.
Much lighter, (30%), than many types of comparable metal cookware products. Flame Top is also microwave and dishwasher safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time.
Get your Emile Henry Flame Top Ceramics here.
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 saut, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the squash and saut, 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.
Roasted Red Pepper Puree
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.
Ingredients:
Makes 4 to 6 serving
6 cups water
3 basil sprigs
1 garlic head, halved horizontally
2 Tbsp. butter
1 cup diced onions
2 cups diced yellow squash
3 cups fresh or frozen corn kernels
Salt and pepper as needed
1/4 cup Roasted Red Pepper Puree (recipe follows)
Roasted Red Pepper Puree
Makes about 2 cups
4 red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup vegetable or chicken broth, or as needed
1/4 cup heavy cream, optional
Salt and pepper as needed
Holidays Leftovers? What to Make of those Lingering Bits and Pieces
As we all get back to the normal routine after the holiday season, an assessment of your fridge and freezer may leave you wondering exactly what you can do with all those portions and remainders of meals, sides and appetizers that you have left. Chunks of cheese, containers of raw veggies and hunks of ham or roast may line your fridge and freezer and theyre ripe for the taking with the following tips:
Leftover Soups: Theres nothing more satisfying than a hot bowl of homemade soup in the winter and thanks to your leftovers, you have all that you need to make a rich soup to store away for another day, or eat for supper tonight. Combine some of those leftover veggies like broccoli and carrots with some of your leftover cheeses including brie, cheddar or swiss to make a savory soup that will freeze and store well.
Leftover Stews: Want a meal that will feed your family for a few days? Grab up those hunks of ham, turkey or roast beef and throw them together with some of the leftover veggies and some potatoes for a hearty, warming stew.
oLeftover Casseroles: Do you have a Pot Luck dinner to attend sometime soon? Casseroles are an easy way to feed a crowd with less mess and effort than a lot of dishes. Combine some of your leftover meats or gravies with some egg noodles or rotini pasta for an easy and flavorful casserole.
Once you decide how youre going to use those pesky leftovers taking up room in your fridge and freezer, you should be sure that you have the most versatile and durable ceramic casseroles to use for all your soups, stews and casseroles. Ceramic dishes are not only prettier than their metal cousins, but the Emile Henry line of Flame Top ceramics is truly the most durable, convenient and versatile answer for all your cooking needs.
The Emile Henry Flame Top line works directly works directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking. Much lighter, (30%), than many types of comparable metal cookware products. Flame Top is also microwave and dishwasher safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time.
by: cooksplus
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