I know this says 'Summer' soup but really soup is a great idea in any weather. I love a hearty veggie-loaded soup or chili in the winter or fall and a light,easy, brothy soup in the warmer months. It almost always is a one-pot meal. It is easy to make and doesn't make me feel bad about not having a food processor!!
It always bothers me when I watch these shows on The Food Network where fancy chefs whip out all sorts of food gadgets leaving me supremely annoyed at having what appears to be an inadequate kitchen. But I have to admit that pushes me to recreate dishes with what I have in hand, including ingredients, and this is yet to go wrong. Every time they use food processors to make sauces or pesto, I woefully glance at my trusty Preethi Blue Leaf and tell myself that it makes no difference. Preethi Blue Leaf can boldly go where any food processor has been and kick it. Yes, the lid of the bigger jar might be a tad too big. You might get the very hot chutney all over you when you try to pry it open. The smaller jar might ooze chutney juice all over itself and your hands when grinding. Gross. The juicer might be an utter disaster. But darn it, it can blend. I have used my trusty (and crusty, sadly) Preethi Blue Leaf to make everything from salad dressing to pesto to onion chutney and I am proud it. If only I could figure out how to make it not-so-oozy-juicy!
Anyway, back to where we were. Soup makes me happy. There is something about eat-drinking a bowl of hearty home made soup that makes me at peace with the world. Specially if it doesn't require a 'slow cooker' and takes me all of 15 minutes to make it!
Summer Corn Soup
Ingredients:
1 cup frozen corn kernel - thawed
1/2 red onion - chopped
2 pods garlic - chopped
1 juicy tomato - chopped
2 tsp dried oregano
1 tbsp chopped basil
1 1/2 tbsp EVOO
1 cup water or vegetable broth
Salt to taste
Pepper to taste
This recipe serves 1
It always bothers me when I watch these shows on The Food Network where fancy chefs whip out all sorts of food gadgets leaving me supremely annoyed at having what appears to be an inadequate kitchen. But I have to admit that pushes me to recreate dishes with what I have in hand, including ingredients, and this is yet to go wrong. Every time they use food processors to make sauces or pesto, I woefully glance at my trusty Preethi Blue Leaf and tell myself that it makes no difference. Preethi Blue Leaf can boldly go where any food processor has been and kick it. Yes, the lid of the bigger jar might be a tad too big. You might get the very hot chutney all over you when you try to pry it open. The smaller jar might ooze chutney juice all over itself and your hands when grinding. Gross. The juicer might be an utter disaster. But darn it, it can blend. I have used my trusty (and crusty, sadly) Preethi Blue Leaf to make everything from salad dressing to pesto to onion chutney and I am proud it. If only I could figure out how to make it not-so-oozy-juicy!
Anyway, back to where we were. Soup makes me happy. There is something about eat-drinking a bowl of hearty home made soup that makes me at peace with the world. Specially if it doesn't require a 'slow cooker' and takes me all of 15 minutes to make it!
Summer Corn Soup
1 cup frozen corn kernel - thawed
1/2 red onion - chopped
2 pods garlic - chopped
1 juicy tomato - chopped
2 tsp dried oregano
1 tbsp chopped basil
1 1/2 tbsp EVOO
1 cup water or vegetable broth
Salt to taste
Pepper to taste
This recipe serves 1
- Heat 1 tbsp EVOO in a pan. Saute the onions and garlic till transparent, about 5 minutes. Add in the thawed corn, salt, pepper, oregano and saute for another 5 minutes. Add the water or broth and simmer for about 2 minutes.
- Transfer the onion-corn-broth/water mixture to a blender and blend until it is relatively smooth. This is usually good when the soup is chunky with a bit of corn to chew. Set aside.
- Heat the remaining 1/2 tbsp EVOO in a pan and add the chopped tomato. Saute for about 5 minutes till the tomato cooks. Add the basil and saute till basil wilts.
- Pour the blended mixture into this and stir until well combined. Adjust the salt and pepper as needed.
Serve hot, topped with crushed tortilla chips and enjoy!
Souper
ReplyDeleteYummy