Saturday, September 17, 2011

Roasted Corn and Peach Soup

It's kind of summer. Or at least it was a few days ago. It's definitely leaning toward fall.

I have accepted (with a little kicking and screaming) that it's now time to resurrect my sweater collection. I wore a sweater to work yesterday. And I wasn't too warm.

Though I love summer and am desperately disappointed to see what little of it we had go, I have to admit there is something exciting about the onset of fall. I say that now.

The vegetables I have from our latest CSA pickup, though, are definitely still on the summer side.

So I think this roasted corn and peach soup is a perfect way to celebrate the fun combination of seasons. Yummy sweet corn, deliciously ripe peaches, a little heat from a homegrown thai chile. Perfect for a blustery, rainy evening.


It's relatively simple to make and will warm your belly with sweet summer flavors and spicy fall warmth. Pair it with a sassy red wine for perfection.

Yield: about 6-8 servings

Need:
6 ears sweet corn, husked
1 Tablespoon Earth Balance
1 sweet white onion, diced
2 cloves garlic, minced
4 cups low sodium vegetable broth
1 small thai chile, minced
About 1 teaspoon sea salt
About 1/2 teaspoon fresh cracked pepper
3 large ripe peaches, halved
About 12 leaves basil, chopped plus about 4 leaves for garnish

Do:
Preheat oven to 450 or turn on barbecue. Roast corn for about 8 minutes then turn and roast another 8 minutes until roasty and tender.

Turn off oven, remove corn and allow to cool then shuck kernels off corn cob.

Meanwhile, warm a soup pot to med/high heat and add Earth Balance. Once slightly melted, add onion and garlic. Sautee until just tender and translucent. About 2-3 minutes.

Add shucked corn kernels, corn cobs, vegetable broth, thai chile, salt and pepper to soup pot. Reduce heat to med/low, cover and let cook.

Meanwhile, peel, pit and finely chop peaches. Reserve about 3/4 cup chopped peaches for garnish. Add remaining peaches to the pot, stir, reduce heat to low and let cook for about 30 minutes.

Remove corn cobs and discard then add basil.

Using an immersion blender, roughly puree soup, leaving some chunks. Alternately, put about half the soup in a blender and puree then return to the pot.

You're ready to serve!

Serve:
Ladle soup into bowls and garnish with a few peach pieces and a basil leaf.

I served it alongside a simple tomato onion salad. You could also pair it with a lovely green salad and, of course, some delicious crusty bread.

Enjoy!

2 comments:

  1. I made this today. I didn't have a Thai chili, but had a couple serrano chilies on hand, It turned out great. It was chili and cloudy today so it was perfect!

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  2. I loved your recipe, I tried it out last night and my husband loved it. Thanks.

    ReplyDelete

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