Golden Summer Soup

  • Active Time 25m
  • Total Time 3h 35m

Serves 8

In the past few years, yellow produce has become a mainstay at the produce mart -- yellow pear and cherry tomatoes, yellow zucchini, yellow beets, yellow raspberries, and even yellow watermelon are considerably less acidic than their red counterparts. This soup looks and tastes like pure summertime with its fresh, just-picked corn, golden yellow sweet peppers, and yellow cherry tomatoes. If you can't find yellow tomatoes, use the red variety and sweet red peppers for an equally delicious variation. A touch of hot pepper oil gives it extra zing. Serve this as a first course for an outdoor luncheon in attractive pottery cups or small glass bowls.

ingredients

  • 3 tablespoons olive oil
  • 6 scallions, white part only, finely chopped
  • 2 cups fresh corn kernels (about 4 medium ears)
  • 1 pint yellow cherry tomatoes, stemmed and coarsely chopped
  • 1 sweet yellow pepper, seeded and diced into 1/2-inch pieces
  • 6 cups chicken stock
  • 6 basil leaves
  • 1/4 cup whipping cream
  • 1 teaspoon hot pepper oil
  • Salt and freshly ground black pepper
  • For the Garnish:
  • 1/2 cup sour cream
  • Extra basil leaves, finely chopped just before serving to avoid darkening

directions

Heat the olive oil in a large saucepan over medium heat. Add the scallions and sauté until slightly soft, about 3 minutes.

Reserve 1/4 cup corn, 1/4 cup tomatoes and 2 tablespoons diced yellow pepper. Add the remaining tomatoes, yellow peppers and corn to the pan and sauté for about 3 minutes.

Add the chicken stock and basil and bring to a boil. Reduce the heat and simmer slowly, uncovered, for about 10 minutes. Remove and discard the basil leaves. Puree the soup in the pan with a hand blender or in batches in a blender or food processor fitted with a steel blade.

Pass through a food mill or strainer into a bowl, pressing against the solids to extract all of the essence.

Stir in the cream, hot pepper oil, and salt and pepper to taste. Chill for at least 3 hours.

Immerse the reserved corn and yellow pepper in boiling water for about 2 minutes. Drain, chill and reserve.

TO SERVE: Pour the soup into bowls and garnish with sour cream, tomatoes, yellow pepper, corn and chopped basil.

ADVANCE PREPARATION: The soup and garnish may be prepared I day ahead through the chilling step and kept refrigerated until serving.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 4217

nutrition information per serving

177 calories; 12g total fat; 15mg cholesterol; 151mg sodium; 13g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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