Beer Bread and Corn Soup


With summer wrapping up, I know the fresh veggies in the kitchen will soon be a thing of yesterday. I wanted to take some of the corn from the Farmer’s Market I had shucked, boiled and frozen, and make some soup. How?, I had thought to myself. I have never made a blended soup from scratch before. I have made faux chicken noodle with home made noodles (so much better than store bought!) I did some research, and found a good recipe to start from.

I found this recipe from Bon Appétit for a Summer Corn Soup, and went from there, using ingredients I had in the kitchen already. Here’s what I did:

Ingredients for Soup:

  • 3 cups skim milk
  • 1/4 cup half and half
  • 3 ears of fresh corn, kernels already cut off
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 1 large carrot, peeled, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 garlic clove, pressed
  • 2 cups water
  • 2 fresh rosemary sprigs
  • 1 tsp basil
  • Ground pepper

Garnish

  • 1 green onion, thinly sliced
  • Pinch of chili pepper

Preparation of the Soup:

  1. Bring milk and corncob kernels just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
  2. Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, basil, and milk with kernels. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.

3. Discard herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, (I used a colander, and a screen strainer) pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper and sprinkle on chili pepper powder and green onions. DO AHEAD Can be made 1 day ahead. Cover and chill.

I also made a nice little beer bread to go with my soup. Here’s the recipe I used.

Beer Bread:

  • 2 Cups all purpose flour
  • 1 Cup Wheat flour
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 Tsp Salt
  • 1 Bottle Beer (12 oz)
  • 1/2 Cup (1 Stick) unsalted butter, melted (I reduced it to 3/4 stick of butter and used the rest in the soup)

  1. Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  3. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
  4. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.
  5. Bake for 50 to 60 minutes, until golden brown. Serve immediately.

Personal opinion of the bread: Tasted like eating flour. It was very dense and not very fluffy. I would use all white flower and omit the wheat. It NEEDED the honey butter I made to go with it. It’s one part honey, one part butter. Sprinkle cinnamon in it to make it perfect. Next time I make the beer bread, i’ll add cheese, and green peppers or green onions. It will have a ton of flavor then! Happy cooking!

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