Monday, September 19, 2011

Corn Soup - had the ganas and got 'er done!

It's slightly torturous to live in Argentina and read all my cooking blogs from the US because they have summer veggies and fruit while we're in winter and can't get any of the same ingredients.  I kept reading summer corn recipes for soup and corn cakes.  I figured that that was one ingredient we had here during the winter so I threw a couple fresh corncobs in with some roasted squash and onions to make a pretty delicious soup.  It was a little thick for my taste, so next time I'll be sure to add more water or broth.  Serve with chopped ciboulette, "sour cream", and buttery toast. 

Sauteed Leek and Corn with Cobs

Roasted Squash and Onions

Nice warm bowl of soup
3 Ears of corn with kernels cut off
1 large leek, sliced (only until the green part)
3 cloves of garlic, chopped
1 large onion (chopped large)
1-2 cups chopped butternut squash
3 cups chicken broth or water
Salt, pepper, and garnish

Add the squash and onions to a roasting pan.  Sprinkle with olive oil, a touch or honey, and salt.  Roast until tender and beginning to caramelize.  Stir occasionally.  

Add leeks to a buttered or oiled pot.  Saute until cooked through, add garlic.  Add corn and the cobs.  Saute until everything is cooked a gets a little color/char from the pot.  Add the water and simmer until the squash and onions are cooked through.

When everything is ready, add all the ingredients together and put them in a blender.  Blend for 30 secs to 1 min until you get a smooth texture.  Less time if you like your soup more chunky.  Add the soup back to the pot and add salt and pepper to taste.  At any point so can add more broth to make the soup thinner.  Keep cooking on low so that the flavors continue to develop.  Serve with garnish and toast.

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