Dinner

By Ashley Bode | September 25, 2013

Photo: Paul Brady

Photo: Paul Brady

The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.

Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality? Soup.

I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.

  • 4-5 ears bi-color corn, organic
  • 3 tbsp. butter
  • 2 tomatillos, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 small white onion, diced
  • 2 jalapeños, diced with seeds
  • 3 cloves garlic, diced/pressed
  • 4 cups vegetable stock
  • 2 tbsp flour, unbleached
  • 3 tbsp. 2% milk
  • Hot sauce, salt and pepper , to taste

Directions

1. Grate the corn from the ear with a large hole grater into a medium size bowl. Be sure to catch both the corn and the liquid. Set aside.

2. In a large pot, heat 1 tablespoon of butter over medium heat. Add in the onion, carrot, celery, garlic. Cook until translucent about 3 minutes. Add in tomatillos, jalapeños and cook another 2 minutes. Add in the corn and cook another 3 minutes. Pour in the vegetable stock and bring to a slow boil. Turn down the heat to a simmer and add salt, pepper and hot sauce to taste.

3. In a separate saute pan, heat remaining tablespoons of butter. Slowly whisk in flour until it cooks, forming a paste. Add in the milk slowly, while whisking constantly– forming a roux. Remove from heat and gently, while whisking, add to the soup. After a minute turn the heat up so the soup comes to a low boil. Let the soup boil for about 3 minutes. Remove from heat and serve chilled or hot.

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