Best Late Summer Soup

Pretty, isn't it?  And, oh Mama!  Is it Good!!!  This is based on a recipe I found in Coastal Living this summer.  We've had regular gazpacho all summer, but, now that the corn and tomatoes are at their peak, I decided to try this.  Seriously....give it a try.  It's also very low fat, and aside from the carbs in the corn, it's good for you.  

Corn Gazpacho with Crab

(serves 4 generously)

8 ears of fresh yellow corn

1 pint of yellow grape tomatoes

3/4 c. mild white onions or leeks

1  1/2 c. chicken stock

1 T. olive oil

2 t. fresh lemon juice

1  1/2 t. salt

1/2 t. white pepper

1 yellow pepper, chopped

1/4 c. skim milk

1 c. lump crab meat, drained

1/4 c. thinly sliced green onion tops

Boil corn in a large pot of water for about 5-8 minutes.  Drain and cool.  Cut the kernels off of the cob.  You should have about 4 cups.  Finely chop a small amount of the yellow pepper and save for garnish.

Set aside a few tomatoes for garnish, and add the rest of the tomatoes to the corn in a blender.  Add the next 7 ingredients, and process until smooth.  Add the milk and process again.  Chill at least 2 hours.  

Divide among 4 bowls and top with crab.  Sprinkle the halved tomatoes, chopped pepper, and sliced green onion tops. 

Best made early the day of serving.

I served this last night at this dinner.  We all loved it!

Joining:

Foodie Friday

Rattlebridge Farm

Mighty Good Mushroom Soup

Mr. Pressed Pants found this recipe as he was leafing through Phyllis Hoffman's winter issue of Celebrate.  (If you haven't found this magazine yet, be sure to keep your eye out for the spring issue.  I promise you won't be disappointed.)  Our code to each other is to turn the corner of the page down, indicating interest of something on this page.  Usually, I wonder, "What in the world does he see of interest on this page?", but this time he put five stars on the page too!  So, this Sunday night seemed like a great soup night and I made this.  Here's the recipe:

Cream of Mushroom Soup with Fried Leeks

Soup:

4 T. butter

1 cup chopped leeks

1 1/2 lb. mixed sliced mushrooms

(no need to buy the really expensive wild ones, I just

used button and portabello)

1 t. dry thyme ( I used 1 T. fresh

and I recommend it)

salt and pepper to taste

4 c. chicken broth ( I like College Inn)

1 c. heavy cream ( used fat-free half and half)

In a lg. pan, melt butter and add leeks.  Cook till soft and add mushrooms, sprinkle with thyme and salt and pepper.  Cook about 12-15 minutes until soft and liquid evaporates.  Add broth, bring to a boil, lower heat and simmer 15 min.  Blend or process 1 c. of this until smooth.  Add back to pan and add cream.  Keep warm over very low heat.

Fried Leeks:

vegetable oil

2 c. thinly sliced leeks

kosher salt

Heat oil in skillet and add leeks in batches.  Fry until golden and remove onto a paper towel lined plate.  Sprinkle over soup just before serving.

Note:  Two of the three of us thought the fried leeks didn't justify adding fried food to a relatively healthy dish (if you use fat-free half and half in place of the heavy cream).  Mr. Pressed Pants, however, thought "they made the dish"!!!  You decide!!

I'm linking this with Designs by Gollum's Foodie Friday blog party.  Be sure to visit for some inspiring recipe ideas.

http://designsbygollum.blogspot.com/2009/02/introducing-foodie-friday.html