Roasted Red Pepper and Corn Soup
Since I tend to want almost every cookbook I see, I’ve gotten in the habit of taking cookbooks for a test drive through my local library. Not only do they have most of the best ones right on the shelves, I can request any other cookbook online and have it sent to my neighborhood branch. Besides saving money, this technique also saves shelf space in my home and spares me some guilt in my mind because I don’t have to feel badly if a cookbook sits rarely used in my pantry. Plus, I almost always return books late which means I give a little in cash fines to the library system. Everyone wins!
The New American Plate: Recipes for a Healthy Weight and a Healthy Life has a lot of goodies in it and the book, as a whole, represents what I think is the most sensible and practical, while still delicious, way to eat on a daily basis. It comes from the American Institute for Cancer Research, but that doesn’t mean that it’s bland or boring or similar to hospital food. Basically, the dishes are packed with superfoods, whole grains, lean meats, and fresh ingredients. It reminds me of the healthy philosophy found in Eating Well Magazine. Who can complain about eating like that? At least on the weekdays… right?
Other recipes that caught my eye are Quinoa with Dried Cranberries, Apricots, and Pecans, Pear Salad with Ricotta Cheese and Toasted Pistachioes, and Sweet Braised Lambs with Apricots and Carrots (even though I’ve never made lamb before!).
Roasted Red Pepper and Corn Soup
From The New American Plate Cookbook
Serves 4
2 red bell peppers, seeded and quartered (I used red, yellow, and orange bell peppers)
1 parge sweet onion, peeled and cut into 1/2-inch wedges
2 garlic cloves, peeled and halved
1/2 t dried thyme
1 T extra-virgin olive oil
1 can (14.5 ounces) fat-free, reduced sodium chicken broth
1 can (15.5 ounces) Italian-style plum tomatoes in juice
1 can (11 ounces) corn kernels, drained
Freshly ground black pepper
1/4 cup cilantro or coarsely chopped fresh basil leaves, loosely packed, for garnish
1. Preheat the oven to 400 degrees.
2. In a 13 X 9-inch baking dish, combine the peppers, onion, garlic, thyme, and olive oil and toss to coat the vegetables. Bake for 35 to 40 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Cool slightly. Stir in the chicken broth and tomatoes with juice.
3. Working in batches, puree the mixture. Transfer the puree to a large saucepan over medium heat and bring to a simmer. Add the corn and simmer about 3 minutes, until heated through. Season to taste with pepper, ladle into bowls, garnish with cilantro or basil, if desred, and serve.
Notes: As you can tell, I grated some fresh Parmiggiano-Reggiano on top to play up the Italian flavors. I also considered adding some chopped, toasted pine nuts because I think everything is made better with the addition of nuts!
Yum! I love the caramelized roasty taste you get when you roast veggies before making soup. Great tip on the cookbook strategy too.
Comment by Jay — January 12, 2006 @ 2:59 pm
Almost didn’t look at this recipe carefully because “roasting” peppers is extraordinarily tedious in my book. Now OVEN-roasting, like here, that’s doable! In a pinch you might also try the Trader Joe’s frozen peppers, they’re decent.
Comment by Alanna — January 12, 2006 @ 3:01 pm
a. Library = damn fine idea!
b. This cookbook is really good. I reviewed it once and so I cooked a fair bit from it. One of my faves is the Brazilian seafood stew, and all the salads are inventive and delish. The double potato salad, though, is the BEST. It’s now my staple potato salad.
Comment by Catherine — January 12, 2006 @ 5:16 pm
yum! i can’t wait to try this over the weekend - we’re supposed to have “winter” here in SD. Cheers, Lisa
Comment by lisa — January 13, 2006 @ 3:28 pm
I thought I was the only one who supported the libraries financially by managing to return every book late!
Comment by Kalyn — January 14, 2006 @ 8:09 am
The bachelor Cook from India invites you to his Blog.. RSVP
Comment by anthonys kitchen — January 14, 2006 @ 8:14 am
hehehe, I once had to switch libraries because I’d racked up so many fines from returning cookbooks late!
Comment by plum — January 16, 2006 @ 5:20 pm
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