Summery Vegetable Soup with Chicken

Summery Vegetable Soup with Chicken

 

Early summer is a perfect time to utilize fresh from the garden produce for light soups that are as lively and colorful as they are delicious. Freshly made soups are ideal for easy summer meals that celebrate the season’s ever evolving bounty. A beautiful soup accompanied with a crusty loaf along with a freshly made pesto (see recipe here) is a perfect summer meal in and of itself!

 

Summery Vegetable Soup with Chicken       Serves 4

  • 2 ears sweet corn
  • 2 quarts water
  • 2 bay leaves
  • handful of celery leaves
  • 1 cup diced onions, divided
  • 8 black peppercorns
  • 2 skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno chile, seeded and finely diced
  • 1 cup diced carrots
  • 1 cup celery diced
  • 2 potatoes, peeled and diced
  •  sprig of Italian basil leaves, finely sliced
  • 1 teaspoon sea salt + more to taste
  • ½ teaspoon saffron threads
  • 2 tablespoons lemon juice
  • 1 lemon, thinly sliced
  • whole basil leaves as a garnish

First thing you want to do is cut the corn kernels off of the cobs and set them aside to use later. Then holding the cobs vertically in a small bowl, scrape the cobs with the back of a knife to extract the corn milk and set the milk aside to use later. Reserve the scraped cobs.

Fill a large pot with 2 quarts of water and add the bay leaves, celery leaves, ½ cup diced onions, peppercorns, the scraped corn cobs, and the reserved corn milk scrapings. Bring the water to a boil, lower the heat to a simmer, and cook for 15 minutes.

Add the whole chicken breasts to the pot and simmer for another 10 minutes. Turn off the heat and set the pot side, covered, for about 30 minutes. Then using tongs remove the chicken breasts and set them aside in a bowl to cool.

Remove the corn cobs from the pot and discard them. Then pour the contents of the pot into a fine mesh strainer set over a large bowl. Press all the liquid out of the solids. Discard the solids and set the broth aside.

Rinse out the pot and return it to the stove top, add the olive oil, and set over a medium flame. When the oil is hot add the remaining half cup of onions, the diced yellow and red bell peppers, diced jalapeno, and saute until they soften about 5 minutes. Then add the carrots, celery, and potatoes, and continue to saute for another 5 minutes. Then add the reserved broth to the pot and bring to a simmer. Cook until the potatoes are soft, but still holding their shape. Then add the reserved corn kernels.

Gently pull the chicken breasts apart and into bit size pieces and add to the both. Stir in the sliced basil and season to taste with salt. Add the saffron threads and stir to combine and simmer for another 5 minutes.

Just before serving stir in the lemon juice.

Serving

Ladle the soup into shallow soup bowls and garnish with whole basil leaves and lemon slices.

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