Yellow Summer Squash and Corn Soup repost

[Guest guest]

This was posted by Anna

 

 

Yellow Summer Squash and Corn Soup

 

1 pound yellow summer squash

2 ears corn

3 large shallots

2 large garlic cloves

1 fresh jalapeno chile

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

 

Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves,

sour cream, and thinly sliced yellow summer squash

 

Preparation

 

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and,

working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and

mince

garlic. Wearing rubber gloves, chop chile, with seeds if desired.

 

In a 5-quart heavy kettle combine all ingredients (including cobs) except

water and cook over moderate heat, stirring, 3 minutes. Stir in water and

simmer

mixture until squash is very tender, about 15 minutes. Discard cobs. In a

blender puree mixture in batches until smooth (use caution when blending hot

liquids), transferring to another bowl. Season soup with salt and pepper.

Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small

dollops

of sour cream, and squash.