Here is one more soup recipe for you. Considering the frigid temperatures across the country, I thought it might be warranted! This Southern Living recipe appears to be quite light. The recipe is entirely vegetables, spices, and chicken broth with the exception of a small amount of sour cream (and I used low-fat) and a small amount of white cornmeal.
MAQUE CHOUX SOUP
I topped this soup with cooked, chopped center-cut bacon. Southern Living also recommended chopped fresh flat-leaf parsley and fresh lime juice.
- 3 c. fresh corn kernels (approx. 6 ears)
- 1 medium-sized orange bell pepper, chopped
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 32-oz. container chicken broth
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 1/2 c. sour cream
- 3 tbsp. plain white cornmeal
- Assorted toppings (see above)
1. Stir together corn and bell pepper in a large skillet over medium high heat. Stir constantly for approximately 5 minutes or until vegetables begin to char.
2. Transfer corn and bell pepper mixture to a 3-quart saucepan. Add cumin and coriander and cook, stirring constantly, for 2-3 minutes more.
3. Add chicken broth and process with a handheld blender or a regular blender until slightly smooth. Note: if you use a regular blender, you will have to repeat the process at least 2-3 times given the space constraint in the blender bowl.
4. Return corn mixture to the saucepan and bring to a light boil over medium-high heat. Reduce heat to medium low and simmer, stirring often, for approx. 5 minutes.
5. Stir in salt and pepper.
6. Whisk together sour cream and cornmeal in a small bowl.
7. Whisk in 1/2 c. soup to the sour cream mixture.
8. Add sour cream mixture to soup pot.
9. Simmer, stirring occasionally, for 5 minutes or until thickened.
10. Serve hot with desired toppings.