Golden Vegetable Soup With Corn And Red Pepper Garnish Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Leeks | 3 Medium, cleaned | |
| Chicken broth | 4 1/2 Cup (16 tbs) | |
| Potato | 1 Medium, chopped | |
| Yellow squash | 1 Medium, chopped | |
| Dried tarragon | 1 1/2 Teaspoon | |
| Corn kernels package | 1 , frozen | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable Garnish | ||
| 1 cup reserved corn from soup, defrosted | ||
| 1 large red bell pepper, chopped by hand into 1/4-inch dice | ||
| Green onions | 8 Large, chopped | |
| 1 large yellow crookneck squash, cut into matchstick strips by hand or with julienne blade of a food processor | ||
Directions
To Make Soup: In a 4-quart soup pot over medium heat, heat olive oil.
Add garlic and leeks and saute, stirring, for 1 minute.
Cover pot with wax paper and lid, reduce heat to low and cook, covered, for 10 minutes, or until very soft, stirring occasionally.
Add broth, potato, squash, and tarragon.
Reserve 1 cup of the corn for garnish, and add the rest.
Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are soft, about 20 minutes.
Cool slightly and puree in batches in the blender.
Stir in cumin and salt.
(Soup may be refrigerated up to 2 days or frozen up to 1 month.) To Prepare Garnish: Place all ingredients in a microwavesafe pie dish or shallow casserole.
Cover with vented plastic wrap.
(May be refrigerated up to 8 hours.)
Add garlic and leeks and saute, stirring, for 1 minute.
Cover pot with wax paper and lid, reduce heat to low and cook, covered, for 10 minutes, or until very soft, stirring occasionally.
Add broth, potato, squash, and tarragon.
Reserve 1 cup of the corn for garnish, and add the rest.
Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are soft, about 20 minutes.
Cool slightly and puree in batches in the blender.
Stir in cumin and salt.
(Soup may be refrigerated up to 2 days or frozen up to 1 month.) To Prepare Garnish: Place all ingredients in a microwavesafe pie dish or shallow casserole.
Cover with vented plastic wrap.
(May be refrigerated up to 8 hours.)
Chef
