Golden Vegetable Soup With Corn And Red Pepper Garnish
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|White of leek||3 Medium, cleaned and chopped (To Make 3 Cups)|
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Potato||6 Ounce, chopped (1 Medium, To Make 1 Cup)|
|Yellow crookneck squash||8 Ounce, chopped (1 Medium, To Make 1 3/4 Cups)|
|Dried tarragon||1 1⁄2 Teaspoon|
|Frozen corn kernels||16 Ounce (1 Package)|
|Ground cumin||1 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Corn||1 Cup (16 tbs), reserved from soup, defrosted|
|Red bell pepper||1 Large, chopped by hand into 1/4-inch dice|
|Green onions||8 Large, chopped (About 1 Cup)|
|Yellow crookneck squash||1 Large, cut into matchstick strips by hand or with julienne blade of a food processor|
To Make Soup: In a 4-quart soup pot over medium heat, heat olive oil.
Add garlic and leeks and saute, stirring, for 1 minute.
Cover pot with wax paper and lid, reduce heat to low and cook, covered, for 10 minutes, or until very soft, stirring occasionally.
Add broth, potato, squash, and tarragon.
Reserve 1 cup of the corn for garnish, and add the rest.
Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are soft, about 20 minutes.
Cool slightly and puree in batches in the blender.
Stir in cumin and salt.
(Soup may be refrigerated up to 2 days or frozen up to 1 month.) To Prepare Garnish: Place all ingredients in a microwavesafe pie dish or shallow casserole.
Cover with vented plastic wrap.
(May be refrigerated up to 8 hours.)