Wednesday, September 30, 2009

CORN, RED PEPPER AND LEEK SOUP, ADAPTED

corn, red pepper and leek soup - Copy

I think I could live on soup and muffins. To me, soup is the ultimate in comfort food. And muffins are the perfect dessert – easy to freeze, already portioned and not too sweet. When red peppers were on fire sale recently, I stocked up. Roasting them on the grill is quick and easy, and my freezer is stocked with them. While fresh corn was still available, I bought some for this delicious soup. The recipe was found on cooksrecipes.com, and I adapted it to my preferences. Of course, you don’t have to use fresh corn. Frozen corn is a good alternative. This soup is wonderful – the red peppers, leeks and corn go well together, all contributing to the sweetness that makes this so inviting. The cayenne pepper gives the soup a little kick, and the paprika rounds out the flavors. If you have garden herbs that are begging to be picked, here’s a way to use them.

Corn, Red Pepper and Leek Soup
Adapted from cooksrecipes.com
Rating: 9 out of 10
Printable Recipe

INGREDIENTS: 2 Tbsp. Smart Balance buttery spread or butter
3 leek ribs, cleaned coarsely chopped
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 ears fresh corn, scraped from cob, or 2 cups loose-pack frozen corn kernels
6 cups low-sodium chicken broth (or vegetable broth, if preferred), divided use
1/2 tsp. sea salt (or more, to taste)
1/8 tsp. black or white pepper
1/8 tsp. cayenne pepper
3/4 tsp. Hungarian sweet paprika (I used Penzey’s)
2 Tbsp. chopped flat-leaf parsley + extra for garnish
2 Tbsp. chopped fresh basil + extra for garnish
1/2 cup heavy cream

1. Heat SB in 3-quart heavy pot and cook leeks till soft over medium-high heat, about 5 minutes.

Method 1: (This will give you a smooth soup, with no chunks)Add red peppers and corn and cook another 3-4 minutes. Add 3 cups broth and bring to boil. Reduce heat and simmer, uncovered, for 30 minutes. If you have an immersion blender, use it to emulsify the veggies. Otherwise, transfer mixture to a blender and process till smooth. Return to pot; add remainder of broth, salt, peppers, paprika and herbs and heat again to boiling. Reduce heat and simmer another 5-10 minutes to blend flavors. Taste to adjust seasonings. Stir in cream. Heat through, taste again to adjust seasonings. Serve garnished with herbs. Yield: 6-8 servings

Method 2: (This will give you a smooth soup with chunky corn kernels -- this is how I did it.)
Add red peppers and cook another 3-4 minutes. Add 3 cups broth and bring to boil. Reduce heat and simmer, uncovered, for 30 minutes. If you have an immersion blender, use it to emulsify the veggies. Otherwise, transfer mixture to a blender and process till smooth. Return to pot; add remainder of broth, corn, salt, peppers, paprika and herbs and heat again to boiling. Reduce heat and simmer another 10-15 minutes to blend flavors and cook the corn. Taste to adjust seasonings. Stir in cream. Heat through, taste again to adjust seasonings. Serve garnished with herbs. Yield: 6-8 servings

4 comments:

Debbie said...

It's definitely turning into soup time around here. Temps are dropping. Great looking soup Judy!

Fresh Local and Best said...

I think soups are the ultimate comfort food too!

Cinnamon Girl aka Reeni♥ said...

I love soup and muffins too, Judy!! And you make some of the best! This looks so creamy and comforting. Love it!

Anonymous said...

Nice post and this mail helped me alot in my college assignement. Say thank you you on your information.