| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Aztec |
Dujour10 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Leek; white part plus an |
|
|
; inch of the green, |
|
|
; sliced into thin |
|
|
; rounds |
|
|
Kernels from 6 ears of corn; about 4 cups |
| 1 |
lb |
New potatoes; peeled and neatly |
|
|
; diced |
| 8 |
|
Opal or green basil leaves plucked; stems reserved |
| 2 |
tb |
Plus 2 teaspoons butter or vegetable oil |
| 1 |
lg |
Onion; finely diced |
| 1 |
|
Bay leaf |
| 4 |
|
Thyme sprigs |
|
|
Salt and freshly milled white pepper; to taste |
| 1 |
lg |
Yellow or orange bell pepper; diced |
| 1 |
c |
Cooked white beans; heirloom beans such |
|
|
; as White Aztecs, |
|
|
; optional |
| 2 |
c |
Milk |
|
|
Finely snipped chives |
INSTRUCTIONS
First make a stock with the trimmings from the soup vegetables: Cover
two cups of the leek greens, chopped, the corn cobs, potato peelings,
and basil stems with 6 cups water. Add a teaspoon salt, bring to a
boil, then simmer for 30 minutes. Strain into a measuring cup.
Melt 2 tablespoons butter in a soup pot and add the onion, leek, bay
leaf, and thyme. Cook over low heat until the onion is soft, 10 to 12
minutes, stirring occasionally. Add the potatoes, 4 cups of the
stock, and 1 1/2 teaspoons salt. Bring to a boil, then lower the heat
and simmer, partially covered, until the potatoes are tender, about
20 minutes. While the soup is simmering, stew the peppers in the
remaining butter and a few tablespoons water until tender, about 10
minutes. Press some of the potatoes against the side of the pot to
break them up; then add the corn, milk, and cooked beans, if using.
Simmer until the soup is heated through and the corn is tender, about
5 minutes.
Thinly slice the basil leaves. Add the stewed peppers to the soup and
serve with freshly ground white pepper, the basil, and chives
sprinkled into each bowl.
Yield: 4 to 6 servings
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