Potato Corn Soup

Potato Corn Soup

It is fall again so soup is on the menu!

I love making soup! 
 Love it!  

 This is a recipe of a great corn soup.
When the weather is cool there is nothing better. 
At least that is my idea of better.

1 Tbsp unsalted butter
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups)or frozen
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 green bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves

1 In a large saucepan, melt the butter over medium heat. Add the onion, celery and green bell pepper and sauté for 4 to 5 minutes, until soft. Add the celery and cook for 4 or 5 more minutes.

2 Add the corn to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.

3 Discard the bay leaf. Raise the heat, add the potatoes, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
the corn kernels and4 Raise the heat, add the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

This is the makings of greatness.

In the pot goes the onion, green pepper and then the celery.

Potatoes go in next.

Then the corn.

And finally the milk.

This is what it looks like cooking...

HMMM, yummy on a tray... with a little salt & pepper

I got a succulent from my garden.

Janet loved it-(that is why we took a picture).

 I put it in a little blue & white container. 

Here is the corn soup almost finished.
Nothing warms me up like soup.
 What is your favorite thing to eat on a fall day or night, dear readers...
I know you have favorites! 




Love,





Peggy

To see your vision come to life, email us about our design services at Peggy Braswell Design.

Winter Vegetable Soup With Pesto

I got this recipe is from All the Best Blog - Winter Vegetable Soup with Pesto

Hope you enjoy making it as much as I did. 

Ingredients
   

Soup
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
*3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo
6 ounces green beans, trimmed, cut into 1/2-inch pieces
(I got frozen green beans)
1 15-ounce can cannellini beans, rinsed, drained
1/4 teaspoon dried crushed red pepper
2 tablespoons freshly grated Parmesan cheese

Pesto
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tablespoons freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled

Puree all ingredients in processor. 
Season with salt and pepper

*I made the Pesto a day ahead, but you could also use store bought.

 

 

1. Chop vegetables.

   2. Combine first 4 ingredients in a large heavy pot.
 I inherited this pot from my grandmother - I adore it.

 3. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 10 -12 minutes. 
This is where you use  the 3 Tablespoons of water - no oil.

 4. Add the broth and bring to boil. 

 5. Stir in orzo; boil uncovered until orzo is almost tender, stirring often so it doesn't stick,

about 12 minutes. 

6. Stir in cannellin beans. Simmer beans until heated through, about 3 minutes.

7. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. 

At this point I added the red pepper flakes. 

8. Season with salt and pepper.

9. Put  a large spoon full of pesto in your bowl. Ladle soup over pesto; swirl to blend. 
Sprinkle with 2 tablespoons cheese.


Viola, its soup time! 
ENJOY!

It has turned cold here in Southern California.
Overcast & Rainy - well, we think it is cold! 50' during the day.

I adore making soup and eating it. What better way to greet this weather...

What dish screams cold weather to you, dear readers?

Tell me...


 Love,


Peggy

       

To see your vision come to life, email us about our design services at Peggy Braswell Design.