Sunday, July 15, 2012
Now, I love the creamy, heavier chowders in the fall and winter but this is summer! The season calls for a fresh, light kind of chowder; a great menu item for the days when it is a little cooler and rainier outside, like it has been this week.
I used tarragon as the herb in this chowder (thanks for the idea "simplyrecipes.com"). I don't actually use it much in my cooking, but I had some for a fun salad I made for a girl's night this week and found it does go well with the corn. Since it has a mild licorice/minty type of flavor, it adds a fresh feel to the soup, which is part of its charm. It you are not a fan of tarragon, I think a little fresh basil would work well instead.
2 cobs of corn (cooked or uncooked)
2 large red potatoes, chopped
2 parsnips, peeled and chopped)
5 cups chicken/vegetable stock
1 TBSP butter/margarine
1/2 cup onion, chopped
1-2 garlic cloves, minced
1/2 cup lowfat milk
1-2 tsp lemon juice
salt and pepper
First, cut the corn kernels off the cob and set aside. Boil 5 cups of stock with the cobs also in the pot (this will help give that broth some extra corn taste and add a little body to the base). Saute the butter with the onions and garlic in a skillet for a couple minutes. Add in potatoes and parsnips and toss to coat. Then, once the broth is boiling add in the skillet's mixture. Simmer until potatoes are soft (about 10-15 min). Remove the cobs. Add the milk and corn pieces. Add salt and pepper to taste. Thinly slice some tarragon leaves and sprinkle a little lemon juice right before serving.
Monday, July 2, 2012
I remember when I was young, back when my taste buds were much less adventurous, the thought of cold soup made me squirm. Soup was supposed to be comforting and warm. Perfect on a winter day, not something cold and refreshing on a hot day. When I had tried them, it wasn't necessarily a good experience.
Then, I went on a cruise to the Caribbean and the chefs there changed my mind. They let you order as many appetizers as you wanted so I always had to try a few each dinner and be adventurous as you wanted. This is where I learned that cold soup could be good!
Since it is the 4th of July this week, wouldn't it be great to impress your dinner guests with a patriotic dessert soup?
There are multiple uses for any leftovers. It freezes great into popsicles or to make smoothies.
1 pint strawberries (hulled)
1/2 cup orange juice
1 tsp lemon juice
1 tsp vanilla
1 TBSP or less of sugar
1/4 cup cream
whipped cream and blueberries for garnish
Put all ingredients into a blender and blend until smooth. Chill in the fridge until you serve (I would recommend at least 1 hr). Add garnish and serve.