Saturday Soup 6 Fall 2007

It's time, once again, for Saturday soup. I am trying to be more aware of rotating soup types this fall. So today's soup is an all vegetable soup. Based on some of your comments, some of you prefer vegetable soups, and have thought about how to convert some of the meat based soups to being vegetable soups. Well, no conversion needed here--all veggies all the way.

Scene from last year's Bistro

At our church, it is almost Bistro time. The Bistro is the origin of these soup recipes, so I figure it's fair game to give the Bistro a plug. I know you'd have to be in the Harrisburg area on December 2, but I know you'd be welcome if you happened to stop by. If you go here, you will see the particulars, including a set of four recipes for this year's soup picks. Obviously, I haven't tasted any, so I don't know which one will be my favorite.

Santa Fe Corn
Chowder

Makes 12 servings

5 all-purpose potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
1 1/2 T. olive oil
3 cups finely chopped onions
1/4 cup minced garlic
1/2 cup chopped celery
1/3 cup chopped green chilies
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups roasted corn
1 T. dried oregano
1 T. dried basil
1/2 T. ground cumin
1/2 cup white wine
2 T. salt
1 T. course black pepper
1/2 cup chopped fresh cilantro

1) To roast corn, spread corn on a greased pan. Bake at 400 degrees for 25 minutes. Stir occasionally.

2) Cover potatoes (both all-purpose and sweet) with water in a large pot and bring to a boil. Reduce heat and simmer until almost cooked. Strain off water and set aside.

3) In another pot, saute onions, celery and garlic in oil until soft. Add peppers and chilies.

4) Deglaze the pot with white wine. Add oregano, basil and cumin.

5) Add potatoes to the vegetables and cover with at least two inches of water. Bring to a boil, but do not overcook potatoes.

6) When potatoes are done, add corn, salt, pepper and stir in cilantro.