Wednesday, March 30, 2011

Labbits Like: A Bowl Full o' Sunshine


The recent sunny days in southern Vermont have inspired the creation of a yellow soup. Pipkin had yellow bell peppers, a yellow summer squash, and some frozen corn and thought, what would be better than a soup of roasted yellow veggies? With a swirl of yogurt on top it'd be like sunshine in a bowl!

Your kitchen will smell amazing while making this soup. Roasting the veggies enhances their sweetness, the crushed chili peppers add spice, and the lime juice adds tang while the yogurt brings coolness. Garnished with cilantro and roasted corn, this sunshiny kinda soup will put a smile on your face. Enjoy, and print out the recipe here!



Roasted Yellow Bell Pepper, Summer Squash & Corn Soup

Ingredients:
2 yellow bell peppers, halved and de-seeded
1 summer squash, sliced evenly into 1/4" slices
1 cup sweet corn kernels
1yellow onion, chopped
1 1/2 cups veggie broth
1/2 tsp crushed chili pepper
EVOO
S+P to taste

Juice of 1/2 a lime
1/2 cup plain non-fat Greek yogurt
1/4 cup fresh cilantro, chopped

Smells so good your 'stache'll twitch with joy
Preparation:
Position an oven rack 6" beneath broiler and heat broiler.

Place halved bell peppers on a baking sheet, skin side up and broil until skins are blackened, about 10 minutes. Place immediately into a sealed container and set aside for 10 minutes. The steam will loosen the skin, making it easy to peel. Once they have cooled, slide the blackened skin off the peppers and discard. Chop the peppers.

Turn broiler off and preheat the oven to 425 degrees Fahrenheit.

Spread the squash slices and corn kernels evenly on a baking sheet and toss with a little extra virgin olive oil and freshly ground salt and pepper. Roast in oven for 20 - 25 minutes, turning veggies after 10 - 12 minutes.

Meanwhile, in a heavy bottom soup pot over medium heat, heat 1 Tbsp of EVOO. Cook the onions, stirring occasionally, until they become clear. Add the broth, chopped peppers, squash and 3/4 of the corn, reserving 1/4 cup for garnish. Add crushed chili pepper and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.

Remove from heat and allow the soup to cool for 5 minutes. In small batches, puree the soup until smooth, adding more broth or water if you desire a thinner consistency.

Prepare the garnish: squeeze the juice from 1/2 a lime and whisk with yogurt until smooth and creamy. Chop cilantro.

Serve immediately, with a generous drizzle of lime yogurt, and a sprinkle of roasted corn and cilantro. A warm slice of buttered crusty bread is always welcome on the side or for dipping!

Serves: 4 labbits as a starter, 2 hungry labbits as a main.

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