Ingredients:
1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Cut summer squash crosswise into
1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels
from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber
gloves, chop chile, with seeds if desired.
In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
Verdict:
This is the only picture I took while I was cooking... sorry. Not a great representation of this recipe! This was a good, quick, easy recipe. It didn't have a ton of flavor... I could have used a little more "mmph" in it I think, but it definitely had a great base to work with. I'd make it again in a pinch and just add some more fresh herbs to it.
No comments:
Post a Comment