Sunday, September 18, 2016

Fresh Corn and Tomato Soup

Closeup of Fresh Corn and Tomato Soup topped with Basil
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!

Bowlful of Fresh Corn and Tomato Soup
Bowlful of Cheer
Fresh Corn and Tomato Soup
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!

Corn and Tomatoes added to onion, garlic, and celery
Adding Corn and Tomatoes to Aromatics
Adding Water and Seasoning
Fresh Corn and Tomato Soup Cooked to Perfection
After Cooking: Ready to Serve

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