Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 31

M ade in August, this soup highlights the sweetness of just picked fresh corn. But it’s still good made other times of the year using a 16-ounce bag of frozen corn.

Serves 4

2 tablespoons unsalted butter

1 medium onion or 2 shallots, finely chopped

3 cloves garlic, minced

1 teaspoon dried whole thyme or 2 teaspoons chopped fresh thyme

Salt and pepper

3½ cups reduced-sodium chicken broth

4 medium boiling potatoes, such as Yukon Gold, unpeeled and diced

5 ears corn, kernels scraped off

2 medium beefsteak tomatoes, chopped

1 tablespoon red-wine vinegar Sour cream and chopped fresh tarragon, for garnish

1. Melt butter in medium saucepan or soup pot over medium heat. Add onion; cook 5 minutes, stirring often. Add garlic, thyme, salt and pepper; cook 1 minute, stirring. Add broth and 1 ½ cups water; bring to a simmer.

2. Add potatoes to simmering broth; cook 20 minutes, until cooked through. Stir in corn kernels and tomatoes; cook 15 minutes.

3. Remove from heat; stir in vinegar. Garnish servings with sour cream and tarragon.

TIP

Substitute always-available cherry tomatoes in the winter months, when beefsteak tomatoes aren’t available.