It’s too early for the hearty soups that will get us through the cold, snowy winter months. (We don’t even want to think about that yet — out of sight, out of mind.)
But it’s the perfect time to enjoy lighter, brighter versions made with summer’s bounty.
Corn, tomatoes, zucchini, peppers, and basil are all at their very fresh best, right now. Let one shine alone or blend several together in a beautiful mélange.
Bridge the gap between summer and fall while showcasing the harvest.
C’mon — soup’s on!
Corn Chowder
4 slices bacon, diced
1 clove garlic, minced
1 onion, diced
5 cups stock (chicken or vegetable)
¾ pound Yukon Gold potatoes, diced
Kernels from 5 ears of corn
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped basil
Grated Parmesan cheese
Sauté bacon in a heavy pot over medium heat for 3 to 5 minutes, to crisp it. Add the garlic and onion; sauté until the onion is translucent, stirring occasionally.
Mix in the stock and potatoes. Bring to a boil, then reduce to a simmer. Cook until the potatoes are easily pierced with a fork, about 10 minutes.
Stir in the corn and cook for 5 minutes. Reduce heat and add salt and pepper. Heat gently; do not boil.
Remove 1 cup of the soup and purée, then stir this back into the soup.
Serve garnished with basil and Parmesan.
Yield: 8 servings
Source: Adapted from Becky Sue Epstein and Ed Jackson, The American Lighthouse Cookbook
Zuppa di Pomodoro (Tomato Soup)
3 cups yellow onion, halved and very thinly sliced crosswise
4 tablespoons unsalted butter
Salt
1¼ pounds fresh, ripe tomatoes
3½ to 4 cups broth (beef or vegetable)
Freshly ground black pepper
Croutons
Put the onion and butter in a heavy 4- to 6-quart soup pot. Place it over medium heat and season lightly with salt to help the onion sweat. Cook until the onion has wilted completely and begins turning a light golden color.
While the onion is sautéing, peel the tomatoes and coarsely chop them. They should yield approximately 3 cups.
When the onion is ready, add the tomatoes and broth; use 3½ cups for a thicker broth, 4 cups for a thinner one. Season with salt and pepper and cook, covered, for about 1 hour at a steady but gentle simmer.
When the soup has finished cooking, purée it in the pot using an immersion blender or in batches in a blender. Taste for salt and pepper.
Serve hot, with croutons.
Yield: 4 to 6 servings
Source: Adapted from Giuliano Hazan, Every Night Italian
Soupe au Pistou (Pistou Soup)
Soup:
1 medium zucchini
2 large onions
4 cloves garlic
4 large, very ripe tomatoes
1 15-ounce can cannellini beans, drained and rinsed
1 tablespoon chopped fresh basil
Water
Salt
Prepared basil pesto
5 ounces grated Parmesan or Emmental cheese
Pistou:
4 very ripe tomatoes
5 cloves garlic
4 tablespoons chopped fresh basil
3 ounces olive oil
Salt and freshly ground pepper
Prepare the soup: Cut the zucchini in half lengthwise and slice into 1-inch pieces.
Halve the onions and cut into thin slices. Crush the cloves of garlic.
Cover the tomatoes with boiling water for 30 seconds. Take them out, peel, halve, and remove the seeds. Chop the flesh coarsely.
Put the beans, zucchini, onions, garlic, tomatoes, and basil into a large pan. Cover with water and sprinkle with salt. Bring to a boil and leave to cook over low heat for a good hour.
In the meantime, prepare the pistou: Cover the tomatoes with boiling water, peel, halve, remove the seeds, chop, and allow to drain.
Purée the tomatoes, garlic, basil, and olive oil. Season with salt and pepper.
Serve the soup topped with a dollop each of the pistou and the basil pesto. Sprinkle the grated cheese on top and serve.
Yield: 4 to 6 servings
Source: Adapted from Michel Montignac, Provençal Cook Book
Pepperonata Soup
1 pound mixed colorful sweet peppers, cored and seeded
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 to 4 cloves garlic, finely chopped
1 pound plum tomatoes, peeled and finely chopped
1 14-ounce can diced fire-roasted tomatoes
2 cups vegetable stock or water
Salt and pepper, to taste
Fresh oregano leaves, for garnish
Cut the peppers vertically into 6 pieces, then slice horizontally into thin strips.
Warm the oil in a large, deep-sided skillet. Add the peppers, onion, and garlic; sauté briefly. Cover and stew over medium-low heat, stirring occasionally, for 30 minutes.
Add the tomatoes along with the stock; season to taste with salt and pepper. Leave to simmer over a gentle heat, covered, for 30 minutes.
Serve garnished with the oregano.
Yield: 4 to 6 servings
Source: Adapted from lavenderandlovage.com
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.
First Published September 2, 2019, 12:00 p.m.
