Yellow Summer Squash and Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes. This recipe can be prepared in 45 minutes or less. Ingredients:
1 pound yellow summer squash |
2 ears corn |
3 large shallots |
2 large garlic cloves |
1 fresh jalapeño chile |
1 tablespoon olive oil |
1/4 teaspoon ground cumin |
2 1/2 cups water |
garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash |
Directions:
1. Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
2. In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.
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