Pumpkin, Corn, and Lemongrass Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soupsfavored Western importsare the exception. (And any orange-fleshed squash might be called a pumpkin. ) Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light. Ingredients:
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded |
1 large onion, chopped |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 3/4 pounds kabocha or butternut squash |
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears) |
5 cups water |
garnish: cilantro leaves |
Directions:
1. Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
2. Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
3. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
4. Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
5. Cooks' note: Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
6. Per serving: 133 calories, 7 g fat (2 g saturated), 8 mg cholesterol, 445 mg sodium, 3 g fiber, 2 g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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