Yellow Squash and Corn Soup
The following recipe incorporates the following colors: Yellow-Orange.
- Ingredients
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Amount Ingredient 1 pound Florida yellow squash 2 ears fresh Florida sweet corn (1 1/2 cup frozen) 3 large shallots 2 large cloves Florida garlic 1 fresh jalapeño chile 1 tablespoon olive oil 1/4 teaspoon ground cumin 2 1/2 cups water Garnish: corn kernels, chopped fresh jalapeño chile, fresh cilantro leaves, sour cream, and thinly sliced yellow squash - Preparation
- Cut squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile. In a 5-quart heavy kettle combine all ingredients (including shucked cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender purée mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Garnish with corn, chilies, cilantro, small dollops of sour cream, and squash.
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