The house smelled so yummy tonight. I made a soup that turned out to be super easy and flavorful. You know how sometimes soups are a bit dull - you add so many different things to make it taste good, but it still tastes bland? Not this one. I think it was the wine and pesto added at the last second. I have a great spicy corn chowder recipe that I love, and this was kind of fashioned after that, but also after a recipe that I recently glanced at in a magazine. But really, it came from the hidden beauty of being late, grabbing some stuff out of the fridge, and throwing something together. I had actually planned to use the recipe I saw in the magazine - and corn has been super cheap in the store lately...plus, I was all excited to make soup with fresh corn. Alas, I have not made time to follow a recipe in quite a while. I'm thinking about it, though. I served the soup with beet greens and some nice dark crusty bread. No butter needed!
Makes great leftovers. Cover and refrigerate up to 4 days. Or freeze for a few months.
- 2 cups water
- 1 veggie bullion cube
- 3 small red potatoes
- 3 ears fresh corn
- 1 large sweet white onion
- olive oil
- 1 tablespoon pesto
- 1 tablespoon agave or honey
- about a 1/4 cup of dry white wine (I ended up just pouring some in at the last second...this is a conservative estimate)
- Salt and freshly ground pepper to taste
- Cook the corn in boiling water for 12 minutes. Remove, allow to cool, cut off kernels. Process in a food processor (you may need to add a little bit of water) and reserve in a large mixing bowel.
- In a large sauce pan, bring the potatoes and veggie bullion to a boil in 2 cups water. Keep in mind that the bullion is a salt source, so don't over-salt later. Cook until potatoes are tender - about 13 minutes.
- Meanwhile, saute the onion in a skillet with a drizzle of olive oil until tender - about 8 minutes. Process in the food processor and add to the mixing bowel.
- When the potatoes are cooked, pour the broth into the mixing bowel and then process potatoes. Add them to the mixing bowl.
- Add pesto, agave, and wine to the mixing bowl. Stir it all together. Taste and season as needed with salt and pepper.
- Serve immediately!