Corn and Squash Soup with Roasted Red Pepper Puree

This simple soup, based on a freshly made garlic and basil broth, is a wonderful way to take advantage of fresh summer produce. If you crave a taste of summer in the middle of winter, you can also make this soup with frozen corn.

Directions

Combine the water, basil, and garlic in a large saucepan. Bring to a simmer and cook, partially covered, for 30 minutes, skimming the surface if necessary. Strain the broth and reserve.

Puree the soup and strain it through a fine sieve.

Return the soup to a simmer. Adjust the seasoning with more salt or pepper, if necessary. Ladle it into heated soup bowls and swirl some red pepper puree through each portion.

Roasted Red Pepper Puree

Puree the peppers in a food processor or blender. Add the broth and continue to puree until the sauce is quite smooth and thin enough to pour easily.

Strain the mixture into a mixing bowl; add the heavy cream, if using, and salt and pepper to taste.

The coulis either can be used immediately or stored in the refrigerator, covered, for up to 1 week.

This recipe is from The Culinary Institute of America's Vegetables cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Makes 4 to 6 serving
6 cups water
3 basil sprigs
1 garlic head, halved horizontally
2 Tbsp. butter
1 cup diced onions
2 cups diced yellow squash
3 cups fresh or frozen corn kernels
Salt and pepper as needed
1/4 cup Roasted Red Pepper Puree (recipe follows)

Roasted Red Pepper Puree

Makes about 2 cups
4 red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup vegetable or chicken broth, or as needed
1/4 cup heavy cream, optional
Salt and pepper as needed

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