We’ve had a slew of gorgeous spring weather here in New York City. Luckily I’ve been able to take advantage of it with a picnic in the park with the husband, some nice long runs, days off to bask in the sunshine and warm winds. As a matter of fact, right now I’m lounging right next to the window with the fresh spring smells drifting in. I could take a nap and be perfectly content, but choose to plod through and update my blog for my loving readers instead!
In actuality, though, the clean, crisp air is making me feel productive and refreshed. I love the energy that those first really warm days bring with them. They also bring along a craving for lots and lots of vegetables. Unfortunately we still have a bit of time to go before spring produce starts to show up at the markets and honestly I’m a little worn out on kale and the rest of the winter bounty. So to satiate my cravings I turned to some frozen veggies.
Frozen corn may not be as sweet and succulent as the fresh stuff come July, but it will do in a pinch and will transform itself into a creamy, delectable soup that just fits that in-between seasons mood I’m in.
As a creamy soup like this just isn’t quite hearty enough for a full meal around our place, I paired this with Chicken Wings with Mushrooms from Ferran Adria’s The Family Meal. A to-die for, fast, deeply flavorful dish that I started craving again as soon as it was gone. Anyone who needs some inspiration for easy weeknight meals should pick up a copy of this cookbook. It’s my newest go-to fave.
2 TB olive oil or cooking oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
24 oz. frozen sweet corn, thawed and drained*
1 t. fresh thyme
3 c. chicken or vegetable stock
1 c. cream
4 TB butter
Salt and pepper
Heat the olive oil in a dutch oven or large soup pot over medium heat. Once hot add the onion and cook until transparent, about 4-5 minutes. Then add the celery and carrots. Cook until they are tender, about 6-8 minutes, then add the garlic and cook for another 2 minutes. Add the corn and thyme, stir, and cook for about 2 minutes more. Then add the chicken stock and bring to a boil. Turn down the heat and allow to simmer for about 10 minutes.
Then remove the pan from the heat and use an immersion blender or food processor to puree the soup.
After it is pureed, pass it through a fine sieve into a large bowl. Return the strained soup to the dutch oven and return to the stovetop at medium-high heat. Bring to a simmer and then add the butter. Stir until melted, then add salt and pepper to taste. Serve hot.
*If desired you can save back 1/2-3/4c. of the whole corn kernels before beginning the recipe to add to the soup when you add the cream to give added texture.
|Ferran Adria's Chicken Wings with Mushrooms|