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Archive for Wednesday, September 27, 2000

Soup is light, yet filling, entree

September 27, 2000

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The following is a light recipe that makes four main-course servings.

Fresh Tomato-Corn Soup



SOUP

4 cups Tomato-Scallion Stock, recipe follows, or vegetable broth

1 tablespoon olive oil

1 large sweet onion, peeled and chopped

2 medium cloves garlic, peeled and minced

1 medium rib celery with leaves, finely chopped

1 medium carrot, peeled and finely chopped

3 pounds fresh ripe tomatoes, cored and chopped

1 teaspoon sugar

1/4 cup packed whole basil leaves plus 1/4 cup shredded leaves

3/4 teaspoon salt

2 ears corn, shucked

CROUTONS

2 cups coarse white bread cubes

1 tablespoon olive oil

1/2 teaspoon dried oregano

Pinch cayenne pepper

Prepare the Tomato-Scallion Stock if using.

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery and carrot; sautstirring frequently, until the vegetables begin to brown lightly, about 10 minutes.

Stir in the stock, tomatoes, sugar, packed basil leaves and salt. Bring to a boil, reduce the heat to a high simmer and cook 20 minutes. Set aside to cool slightly.

While the soup is cooling, cut the kernels of corn off the cob by standing on its wide end and slicing the kernels off from the tip of the cob to the bottom. Set aside.

Prepare the croutons by combining the bread cubes, olive oil, oregano and cayenne, tossing until bread is coated with the seasonings. Spread into a baking pan and toast in a preheated 350 oven about 20 minutes, or until golden. Shake the pan occasionally. Set aside.

To finish the soup, puree in a food processor or food mill. Put back into a smaller pan, add the corn and return to a boil. Reduce heat and simmer 7 to 10 minutes, until corn is tender but still slightly crunchy. Stir in the shredded basil leaves and garnish with croutons.

Tomato-Scallion Stock



1 tablespoon olive oil

4 medium cloves garlic, peeled and chopped

10 scallions (green onions) chopped

6 ounces mushrooms, cleaned and chopped (about 2 1/4 cups)

2 carrots, unpeeled and chopped

2 ribs celery, chopped

1 (16-ounce) can tomatoes, broken up, with juice

8 cups water

1/2 teaspoon salt

3/4 teaspoon dried Italian seasoning

1/4 teaspoon black peppercorns

1 bay leaf

Heat the oil in a large stockpot over medium-high heat. Add the garlic and scallions; saut minute. Stir in the mushrooms, carrots and celery; saut minutes, stirring often.

Add the tomatoes with their juice, water, salt, Italian seasoning, peppercorns and bay leaf. Bring to a boil, reduce the heat slightly and cook at a high simmer 45 minutes.

Put a colander over a large bowl and strain the stock, pressing on the solids lightly to extract the juices. Cool completely before refrigerating or freezing. Makes about 4 1/2 to 5 cups.

Nutritional information per serving of soup: 260 calories, 6.6 grams protein, 9.7 grams fat, 42.7 grams carbohydrates, 652 mg sodium, 0 mg cholesterol.




Recipe From "Simple Vegetarian Pleasures" by Jeanne Lemlin.

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