Celery and Corn Soup
Crema de Apio y EloteAn appetizing photograph of cream soup with celery and corn caught my eye as I was browsing through , a Mexican food magazine. The soup has a nice contrast of textures, achieved by puréeing part of the vegetables and mixing the smooth purée with the remaining unpuréed vegetables. I lightened the soup by replacing most of the cream with chicken broth, and added potato for a creamier finish, and a little red pepper for color.
Equipment
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- 1 teaspoon unsalted butter
- ½ medium onion finely chopped
- 1 small 4-ounce potato, peeled and finely diced (¼ inch)
- 1 cup finely diced celery ¼ inch
- 1 cup corn kernels fresh (from about 1 ear) or thawed, if frozen
- ½ medium red bell pepper finely diced (¼ inch)
- 2 cups canned fat-free reduced-sodium chicken broth
- ½ teaspoon ground cumin
- ¼ cup heavy cream
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- In a large saucepan, heat the oil and butter over medium heat and cook the onion until translucent, 3 to 4 minutes.
- Add ½ cup of the celery and ½ cup of the corn.
- Bring to a boil, reduce the heat, cover, and cook until the vegetables are very tender, about 12 to 15 minutes.
- When done, transfer the vegetables to a blender or food processor and purée until smooth.
- Return the puréed mixture to the pan.
- While the vegetables are cooking, put the remaining ½ cup celery, ½ cup corn, red bell pepper, and ½ cup water into a small saucepan.
- Bring to a boil and cook until tender, 3 to 4 minutes.
- Add these as they are to the puréed soup mixture in the pan.
- Stir in the cream, salt, and pepper.
- Bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot.
--------------------------------------------------------------------------------------------------
