It has gotten to be that time of year when I swear I could eat soup for every meal. When there's a chill in the air, soup has a way of warming one from the inside which is unmatched by other foods. They say chicken soup is good for the soul, but I'd go so far as to say that any soup is. (As long as it's tasty!) Coming up with my own soup recipes is something I quite enjoy, and with the exception of the fruit soup I made as a child, I've experienced quite a bit of success in this department. Following is the first of many soup recipes that I will go on to share with you. I dreamt it up while lying awake in bed one night, and it turned out to be just as tasty as I imagined!
Roasted Fall Vegetable Soup
1 carton chicken OR vegetable broth
1 1/2 cups skim milk
1/2 cup half & half
3 ears of corn, roasted OR grilled
2 red peppers, roasted OR grilled
1/2 butternut squash, roasted OR grilled
3 tbsp chopped fresh cilantro
splash of lemon juice
salt, pepper, and cayenne pepper to taste
When roasting/grilling your vegetables, you want them all to get a little charred. You can put everything right on the grill grate, but keep the corn in the husk, until it's almost done, then peel it and finish grilling sans husk.
Cut the corn off the cob, and chop the squash and peppers roughly. Put half of the corn, one third of the squash and the half & half in a blender. Puree until mostly smooth. (It will remain a little chunky no matter how long you blend it.)
Add pureed liquid, milk, broth and remaining vegetables to a large pot over medim heat. Once heated, add lemon juice and cilantro and season to taste.
Enjoy!
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