Boistfort Valley Farm
Community Supported Recipe Box

SOUTHWESTERN CORN AND POTATO SOUP

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 fresh pepper, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 lb potatoes, cubed (you have received 2 lbs today)
  • 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
  • 1 cup water
  • 2 ears corn, carefully cut off the cob
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • pinch of cayenne (optional)
  • Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

procedure

dish: soup
season: fall

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, pepper, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

Add broth, water, potatoes, and cayenne to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

Coarsely mash a few of the potatoes with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

Stir in lime juice, cilantro, and salt to taste.

Gourmet, April 2006, Quick Kitchen

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