Guest guest Posted August 8, 2007 Report Share Posted August 8, 2007 Yellow Summer Squash and Corn Soup 1 pound yellow summer squash 2 ears corn 3 large shallots 2 large garlic cloves 1 fresh jalapeño chile 1 tablespoon olive oil 1/4 teaspoon ground cumin 2 1/2 cups water Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash Cut summer 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, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including 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 puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and thin slices of summer squash. Serves 2. Got a little couch potato? Check out fun summer activities for kids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2009 Report Share Posted July 13, 2009 Wow, that sounds good! Thanks for sharing the recipe, Anna! Anna Welander wrote: > Yellow Summer Squash and Corn Soup > > > > Quote Link to comment Share on other sites More sharing options...
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