This is my son's dinner plate: Roasted Corn Soup with Wegmans GF Chicken Nuggets, Spinach Salad with baked sliced peaces, blueberries and feta.
From the Williams Sonoma site: Roasted Corn Soup
This recipe was created by the Sussman brothers, Max and Eli. The chefs started testing the recipe early one morning but Max had to go into work before it was done cooking. He texted Eli a few hours later—“how did the soup turn out?”—and Eli texted him back: “I now know what it feels like to open presents on Christmas morning.”
Ingredients:
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder (I use regular chili powder)
- 2 Tbs. salt
- 1 cup heavy cream (I use 1/2 and 1/2)
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Directions:
Preheat an oven to 375°F.
Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.
Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. I'm too lazy to take the skins off the tomatoes.
Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds. Last time, I just roasted the peppers in the oven with the tomatoes and dind't bother searing them on the burner. Didn't remove the seeds or skin either.
In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.
Using an immersion blender, blend the soup until smooth. I don't blend until smooth, we like ours still a bit chunky (we like texture). While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.
Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).
Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.
Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. I'm too lazy to take the skins off the tomatoes.
Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds. Last time, I just roasted the peppers in the oven with the tomatoes and dind't bother searing them on the burner. Didn't remove the seeds or skin either.
In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.
Using an immersion blender, blend the soup until smooth. I don't blend until smooth, we like ours still a bit chunky (we like texture). While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.
Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).
The photo of Roasted Corn Soup that graces the Williams Sonoma site and Pinterest. Doesn't this look yummy?
No comments:
Post a Comment