Its not that we are living on soup and bread (I wouldn't mind that at all), but that my cooking-blogging mojo is gone. When I cook, I forget ingredients. When we eat, I forget to take pictures. Real life can be so distracting!
Here's one recipe that was rescued from obscurity by its own fabulosity- A raved about it so much that I decided to post it after all.
Kernels from 4 ears of corn (or 2 cups frozen)
2 summer squash ( I used zucchini- or you could sub tomatoes for a different soup. Skip the milk if you use tomatoes.)
2 anaheim peppers ( or poblanos)
1 tbsp olive oil
2-3 cups stock/water
1 tsp cumin, toasted and ground
1 tsp garam masala (optional)
1/4 cup packed cilantro, chopped
1/4 cup sour cream (optional)
2 tbsp lime juice
1/2 cup milk
salt and pepper
Pre-heat the oven to 400 degrees.
Toss the corn, sliced squash and deseeded chopped peppers with olive oil, salt and pepper. Roast in the oven until the corn begins to turn golden- about 20-30 minutes.
Place the roasted veggies with 2-3 cups of water/stock in a pan and bring to a boil. Lower heat and simmer for 30 minutes.
Run the soup through a blender, and then pass through a sieve.
Return the soup to the pot, season with cumin and garam masala. Add milk and warm until heated through (don't boil).
Mix the sour cream with half the cilantro and lime juice. Add a dollop to each bowl and top with more cilantro to serve.
We served it with Rose Levy's Primo Rustic Focaccia.
The Focaccia goes to the weekly YeastSpotting at the Wild Yeast blog.