Turkey Tracks: August 18, 2016
Summer Chicken and Corn Soup
Summer corn is “in.” Tender and sweet. I had an ear every day last week.
Then, I made a soup with it, using 6 ears.
I started with a great bone broth–recipe is elsewhere on the blog. I had so many bones saved the kitchen refrigerator freezer was getting too full. I got two batches of bone broth from the bones. I cook each batch in the crock pot for 24 hours. It’s good to have bone broths frozen so you can make a quick soup if the right ingredients appear in your kitchen, so making two batches is a great idea. One for now; one for the freezer.
I defrosted a sack of about six frozen tomatoes. I drain off the water that emerges twice, then take off the skins and what is left is this lovely tomato puree–bright and sunny as last summer. (I’m making room for THIS year’s extra tomatoes.) I usually start the defrosting a day or so early and just store the puree.
I sliced the corn kernels from the cobs and put the cobs into the bone broth for 30 minutes or so of slow cooking. The cobs infused the broth with a lot of added corn sweetness. When I’m ready to pour liquid into my soup, I remove the cobs.
I sautéed fresh onions from Hope’s Edge, my CSA. I added sea salt and carrots. I added some raw chicken cut into bite-sized pieces. When this mixture has begun to “color,” I threw in herbs from the garden: thyme, tarragon, parsley, garlic scape puree I made and froze, etc. Then poured in the broth and added the corn, some beet greens, and some chard. I use what I have in the kitchen–which is a lot this time of year.
Once started, this soup is quick and easy to make.
The final thing: into each served bowl I swirl some fresh, raw cream. Pepper on the top is nice, too.
This soup has a lovely sweet and bright taste from the corn and the tomatoes.
Louisa Enright's Blog 