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| Summer into Fall Soup |
Recipe adapted from Undated Photocopy
As we slide from late summer to autumn next week, we’re
enjoying the end of surprisingly long corn season here in Santa Cruz county.
Though corn isn’t easy to grow near the coast, Happy Boy Farms has supplied us with
an enormous amount of organic ears at farmers’ markets this season. Combined
with Happy Boy’s bargain-priced heirloom tomatoes, corn makes a colorful,
delicious, and healthful soup. Bonus: easy prep and few other ingredients
needed. Simply add corn and tomatoes to sautéed
aromatics, add a little water and seasoning, and cook down. What’s not to like?
The original recipe calls for pureeing the entire batch of
soup. As always, I’ve chosen to puree only half, preserving the unique texture
of the corn and the beauty of the red tomato chunks. If pureed completely, the
soup becomes a lovely coral color, and would make an unusual starter for a
dinner party, or even a family meal. Leftovers taste just as delicious, and can
be used to veggie-fy tomorrow’s lunch. Wishing all of my readers a happy
seasonal transition!
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| Bowlful of Cheer |
serves 6 – 8
1 tbsp. sunflower, safflower, or olive oil
½ onion, chopped, ~½
cup
1 – 2 stalks celery, chopped, ~½ cup
a few dashes cayenne pepper (optional)
1 - 2 cloves garlic, coarsely chopped, ~1 tsp.
4 cups corn cut from cob (5 – 7 ears)
4 cups coarsely chopped heirloom tomatoes (4 – 5 large)
½ cup water
½ tsp. salt
a few grinds black pepper
Fresh basil, parsley, cilantro, or green onion (etc.) for
garnish
Salt and fresh black pepper, for serving
Add oil to deep 2 – 3 quart soup pot and heat over medium
low heat. Sauté onion, celery, and garlic until tender, stirring frequently,
about 7 minutes. Add corn, tomatoes, water, salt, and 2 – 3 grinds of black
pepper. Add a dash or two of cayenne pepper if desired. Stir and bring to boil.
Reduce heat to low and simmer, covered, until corn is
tender, about ½ hour.
Puree the soup as you like. Using an immersion
blender, puree either half of the soup or all of it. Alternatively, you can
use a blender—but an immersion blender will avoid pouring burning hot liquids
between containers.
Prepare the basil or other green herb as you like: chopped,
snipped, or in chiffonade.
Serve the soup in bowls topped with herbs and sprinkled lightly with salt and
black pepper. Enjoy!
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| Adding Corn and Tomatoes to Aromatics |
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| Adding Water and Seasoning |
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| After Cooking: Ready to Serve |
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