meatless tuesday: corn soup


And just like that, summer was over.

I awoke today to a cold rain and wind, temps in the low 60s, and a certain feeling of change. Summer is officially over, in both the chronological sense (post-Labor Day blues?) and in the emotional sense. And for all our confliction about the impending changes and what they mean (back to school/work/productivity/the real world), there are a few things I’m actually looking forward to: orange leaves in the park (I love orange!), sweaters and boots, and heart-warming soups. We’ll start off soup season with a delicious version from fan favorite Heidi Swanson over at 101 Cookbooks: corn soup with harissa yogurt.

Corn Soup with Harissa Yogurt
6 ears corn, husks removed
7 c. of water
2 tbsp. olive oil
1 tbsp. unsalted butter
1 lb. potatoes, cut into 1/4-in dice
4 medium shallots, chopped
3 medium cloves garlic, chopped
2 tsp. fine grain sea salt
freshly ground pepper
plain yogurt, harissa, and fresh dill, to serve

Bring water to a boil in a large pot. While it’s heating, cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you’re prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you’re ready to use it.

In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.

Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. I like this soup a bit chunky, so I remove about half of the soup while I puree the rest, then stir the reserves chunky portion back in – combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.

Serve dolloped with a bit of plain yogurt, salted, then swirled with a spoonful of harissa paste. And a sprinkling of fresh, chopped dill. Serves 4.

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