Read Online A Beautiful Bowl of Soup by Paulette Mitchell - Free Book Online Page B
Authors: Paulette Mitchell
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garden-fresh corn is unavailable, frozen corn will do.
Makes 5 cups (4 to 6 servings)
2 tablespoons unsalted butter
1 cup coarsely chopped onion
1 carrot, coarsely shredded
½ red bell pepper, seeded, deribbed, and finely chopped
1 celery stalk with leaves, finely chopped
2 cloves garlic, minced
3 cups vegetable stock
2 cups fresh or frozen corn kernels
1 large russet potato (about 12 ounces), peeled and cut into ¾-inch dice (about 2¼ cups)
½ fresh jalapeño chili, cut in half lengthwise and seeded (see Tips)
1 cup milk
˜ salt and freshly ground pepper to taste
˜ dash of hot chili sauce and finely shredded Cheddar cheese for garnish
Melt the butter in a Dutch oven over medium-low heat. Add the onion, carrot, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
Stir in the vegetable stock, corn, potato, and jalapeño. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 10 minutes.
Remove the jalapeño chili and discard. Transfer 2 cups of the soup mixture to a blender and purée with the milk. Return the puréed mixture to the soup.
Heat, stirring occasionally, until warmed through. Season to taste.
Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.
TIP
A chilie’s heat depends on its capsaicin content, found in its veins inside the flesh. Unaffected by heat or cold, capsaicin retains its potency through cooking or freezing. Removing the ribs and seeds before using chilies is a way to reduce the heat. Or, you can soak them in heavily salted water for several hours. Small chilies have more membranes and seeds than large ones, so generally they are hotter.
To avoid irritation from the caustic oils in chilies, do not touch your eyes, nose, or lips while handling them. Many cooks wear disposable plastic gloves when working with hot chilies. Afterward, wash your hands, knife, and cutting board in hot, soapy water.
People have tried and they have tried, but sex is not better than sweet corn.
—Garrison Keillor
tortilla soup with avocado-corn salsa
Vegan recipe, depending on ingredients in tortillas (check package label)
Salsa and chips in a bowl. This is a soup for kids who want to eat their favorite snack for dinner. When it’s available, I like to make the salsa using white shoepeg corn (see Tip) because I like its sweet flavor.
Makes 5 cups (4 servings)
salsa
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh jalapeño chili, or to taste
2 cloves garlic, minced
¼ teaspoon sugar
1 avocado, peeled, pitted, and cut into ½-inch dice
¼ cup frozen corn kernels, thawed
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro, or to taste
˜ salt and freshly ground pepper to taste
soup
1 tablespoon olive oil
1 cup coarsely chopped onion
½ red bell pepper, seeded, deribbed, and coarsely chopped
1 celery stalk with leaves, coarsely chopped
4 cloves garlic, minced
½ teaspoon ground cumin
3 cups vegetable stock
1 15-ounce can stewed tomatoes
1 15-ounce can garbanzo beans or black beans, drained and rinsed
½ teaspoon freshly ground pepper, or to taste
˜ pinch of red pepper flakes, or to taste
2 tablespoons minced fresh flat-leaf parsley
˜ salt to taste
tortilla strips
2 tablespoons olive oil
3 6-inch corn tortillas, halved and cut into ¼-inch strips
to make the salsa
Whisk together the oil, lime juice, jalapeño, garlic, and sugar in a small bowl. Gently stir in the avocado, corn, red onion, and cilantro. Season to taste; set aside.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until the vegetables are
Makes 5 cups (4 to 6 servings)
2 tablespoons unsalted butter
1 cup coarsely chopped onion
1 carrot, coarsely shredded
½ red bell pepper, seeded, deribbed, and finely chopped
1 celery stalk with leaves, finely chopped
2 cloves garlic, minced
3 cups vegetable stock
2 cups fresh or frozen corn kernels
1 large russet potato (about 12 ounces), peeled and cut into ¾-inch dice (about 2¼ cups)
½ fresh jalapeño chili, cut in half lengthwise and seeded (see Tips)
1 cup milk
˜ salt and freshly ground pepper to taste
˜ dash of hot chili sauce and finely shredded Cheddar cheese for garnish
Melt the butter in a Dutch oven over medium-low heat. Add the onion, carrot, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
Stir in the vegetable stock, corn, potato, and jalapeño. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 10 minutes.
Remove the jalapeño chili and discard. Transfer 2 cups of the soup mixture to a blender and purée with the milk. Return the puréed mixture to the soup.
Heat, stirring occasionally, until warmed through. Season to taste.
Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.
TIP
A chilie’s heat depends on its capsaicin content, found in its veins inside the flesh. Unaffected by heat or cold, capsaicin retains its potency through cooking or freezing. Removing the ribs and seeds before using chilies is a way to reduce the heat. Or, you can soak them in heavily salted water for several hours. Small chilies have more membranes and seeds than large ones, so generally they are hotter.
To avoid irritation from the caustic oils in chilies, do not touch your eyes, nose, or lips while handling them. Many cooks wear disposable plastic gloves when working with hot chilies. Afterward, wash your hands, knife, and cutting board in hot, soapy water.
People have tried and they have tried, but sex is not better than sweet corn.
—Garrison Keillor
tortilla soup with avocado-corn salsa
Vegan recipe, depending on ingredients in tortillas (check package label)
Salsa and chips in a bowl. This is a soup for kids who want to eat their favorite snack for dinner. When it’s available, I like to make the salsa using white shoepeg corn (see Tip) because I like its sweet flavor.
Makes 5 cups (4 servings)
salsa
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh jalapeño chili, or to taste
2 cloves garlic, minced
¼ teaspoon sugar
1 avocado, peeled, pitted, and cut into ½-inch dice
¼ cup frozen corn kernels, thawed
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro, or to taste
˜ salt and freshly ground pepper to taste
soup
1 tablespoon olive oil
1 cup coarsely chopped onion
½ red bell pepper, seeded, deribbed, and coarsely chopped
1 celery stalk with leaves, coarsely chopped
4 cloves garlic, minced
½ teaspoon ground cumin
3 cups vegetable stock
1 15-ounce can stewed tomatoes
1 15-ounce can garbanzo beans or black beans, drained and rinsed
½ teaspoon freshly ground pepper, or to taste
˜ pinch of red pepper flakes, or to taste
2 tablespoons minced fresh flat-leaf parsley
˜ salt to taste
tortilla strips
2 tablespoons olive oil
3 6-inch corn tortillas, halved and cut into ¼-inch strips
to make the salsa
Whisk together the oil, lime juice, jalapeño, garlic, and sugar in a small bowl. Gently stir in the avocado, corn, red onion, and cilantro. Season to taste; set aside.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until the vegetables are
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