Since August is New Hampshire Eat Local Month, we thought it would be wonderful to include a recipe here on our blog that is made from ingredients grown right in the Granite State. Our store employee Ryan was up to the challenge, finding every single ingredient for his soup (except for the olive oil) close to home. In fact, all of it but the sea salt and cheese was from his own garden or his Red Manse Farm CSA! The vegetable broth can be homemade easily by saving old veggie scraps - we'll get to this classic recipe another time.
Without further ado, here's Ryan's locavore soup...
Let’s get one thing out in the open straight away. I don’t really like summer. There, I’ve said it. I’m a Lakes Regioner in the great state of New Hampshire, and I would just as well enjoy our snowy winters. At least, that’s the way I think I feel for most of the year… until I remember one finite detail. One sweet, fleeting specific that has my eyes beginning to gloss over as I truly begin to savor the season. That detail is corn. Sugary sweet summer corn.
As soon as the corn stalks begin to stand tall, I can’t help but to mentally scroll through the potential recipes… and all of the possible uses for this magical summer staple. Between the corn crop and the tomato crop, there seems to be an unlimited array of delicacies available to us. Why not put them both to use? Yeah, that could work. Roast them both to make them even sweeter, and then put them in a soup!
- Ingredients -
2 large ears of sweet corn, shucked and cut off the cob
1 whole green or red pepper, seeds removed
2 whole scallions, loosely chopped
2 cups of cherry tomatoes (or more!)
2-3 cloves of garlic, roughly chopped
2 Tbsp. olive oil
4 cups veggie or chicken broth (or water)
sea salt to taste
fresh parsley (optional)
cheddar cheese, grated (optional)
First thing’s first, preheat the oven to 400 degrees. While that’s heating up, chop up your cherry tomatoes (in halves) along with your pepper and garlic. Spread them evenly on a baking sheet (use some tin foil for easy clean-up!), drizzle them with a tablespoon of olive oil, sprinkle on a dash of salt, and roast for 20-25 minutes, or until you literally can’t wait to continue the recipe, because your kitchen will smell like heaven.
During the roasting process, chop up your scallions and sauté them in another tablespoon of olive oil on medium heat in a medium sized sauce pan. Don’t leave them sitting for too long, else they’ll begin to blacken and burn. Once the roasting is complete, add the baking sheet’s roasted veggies to the soup pot, along with your vegetable broth (or water) and salt.
Transfer to a blender (leave the little center top piece off, so the steam can escape! Put a paper towel over it, just in case), and blend until creamy. You could also use an immersion blender, if you’re fancy and you have one. Either way, the texture of the corn will remain and lend itself nicely to the finished product.
Top with parsley and cheese, if desired! Serves yourself and three guests... or yourself all day. Enjoy sourcing the ingredients of this recipe locally at your farmer’s market, or here at Sunflower Natural Foods!
Thanks for that great local taste, Ryan!
This would be the perfect meal for a rainy summer day. Although we still can't fully comprehend Ryan's summertime confession, we'll forgive him because he has made us such a tasty soup to enjoy.
Health & happiness,