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A Corny Soup Gets Hip

August 19, 1993|BEV BENNETT

Corn soup was one of the staples of '50s cooking--either thick-as-paste cafeteria versions or the anemic variety that mostly came out of cans. But this cream of corn soup is luscious, rich and flavorful, nothing like the golden oldies.

During the height of corn season, you can make a delicious soup for two from an ear of corn. It's sweet and delicate. What's more, it takes only 15 minutes to prepare. Make this for a quick weeknight dinner served with bread and a salad, or use it for a special Saturday lunch following a visit to a farmers market.

To round out the lunch, combine Belgian endive, mint and tomatoes in a beautiful salad. Add muffins, perhaps from the market, and a bowl of raspberries and blueberries for dessert.

CREAM OF CORN SOUP WITH BACON AND PEPPERS

4 strips bacon

1 medium ear corn

1 small sweet red or green pepper

1 medium jalapeno chile

2 tablespoons flour

1 1/2 cups hot chicken broth

1/2 cup whipping cream or half and half

Salt

Freshly ground white pepper

1 tablespoon minced chives

Cut bacon into 1-inch pieces and brown in medium pan until crisp. Using slotted spoon, remove bacon pieces to paper towels. Pour off all but 2 tablespoons bacon fat.

Remove kernels from corn. Core, seed and dice sweet red pepper and jalapeno. Add corn and peppers to bacon fat and cook over medium heat until vegetables are tender, about 5 minutes. Stir in flour and cook until pasty, stirring constantly. Add chicken broth, stirring constantly. Stir in cream and bacon.

If soup isn't hot, cook over low heat 5 minutes. Do not boil. Just before serving, season to taste with salt and white pepper. Stir in chives. Serve hot. Makes 2 servings.

ENDIVE AND MINT SALAD

1 large head Belgian endive

1 large tomato, cored and sliced

1 medium shallot, minced

1 tablespoon minced fresh mint

2 1/2 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

Salt

Freshly ground pepper

Separate endive into leaves and arrange on serving plate. Top with tomato slices. Sprinkle with shallot and mint.

Whisk together oil, vinegar and salt and pepper to taste. Spoon dressing over salad. Makes 2 servings.

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