Monday, July 12, 2010

Grilled Soup

You can grill just about anything, but soup? Before you begin to envision yourself rolling a can of Campbell’s over your grates, it’s the ingredients in this summery potage that are grilled.

I’ve been holding onto this recipe for Roasted Corn, Pepper, and Tomato Chowder since I cut it out of my Cooking Light magazine last summer. They don’t technically call it a “grilled soup,” but they call for it to be grilled, and I like the way it sounds, don’t you? Between the combination of vegetables and the unique technique, the recipe had no chance of remaining unscathed; I took my scissors to its corners and tucked it away in my book of recipes to try. It might have taken a year, but I finally got to test it out over the weekend.

Soup is liquid gratification. It’s good for the body and for the soul; it has the power to heal when you are at your weakest, and the substance to fill you up and raise your sprits when you’re feeling just fine. It’s the poor man’s sustenance and the rich man’s decadent first course. Its broth can warm you to your bones during the winter, and can even be refreshing in the summer. When it comes to soup, there are no real rules in the kitchen or at the table; once all of the ingredients simmer and develop, a chorus of slurping diners is considered more of a compliment than an indecency.

This soup was as simple and tasty as I'd imagined it would be. With a minimal number of components, it literally goes from the grill, to the pot, to the blender, and into your mouth in no time. And although not served cold, it’s got “summer” written all over it. Slightly charring the peppers, corn, and tomatoes on the grill, helps to incorporate a smoky flavor to the soup that actually enhances the sweetness in all of the ingredients. The creamy consistency and piquant bite of the feta cheese offsets the warm, fragrant puree and completes the dish. Grilled soup—who knew?

PS. My blog post, "Stick That In Your Pepper And Eat It" was selected by for their daily Top 9 today! Thank you Foodbuzz!

Roasted Corn, Pepper, & Tomato, “Grilled” Soup with Feta Cheese:
Yield: 5-6 servings

- 3 red bell peppers, halved and seeded
- 3 ears corn, shucked
- 4 large tomatoes, halved and seeded
- 2 Tbs extra-virgin olive oil
- 4 cups onion, chopped
- 1 ½ quarts chicken stock
- Salt and pepper to taste
- ¼ cup crumbled feta cheese
- 2 Tbs Chopped fresh chives or scallions

• Prepare grill to medium-high heat.
• Arrange bell peppers, skin side down, and corn on grill. Grill for about 5 minutes, turning the corn occasionally. Add tomatoes and grill for an additional 5 minutes or until vegetables are slightly charred. After removing the tomato from the grill, the skin should easily peel off.
• Coarsely chop the tomatoes and grilled red peppers and place in a bowl. Cut the kernels from the ears of corn; add to tomato mixture.
• Heat oil in a large Dutch oven or large, deep pot over medium heat. Add onion and cook until tender, stirring occasionally. Stir in tomato mixture; cook for about 3 minutes, stirring occasionally. Increase the heat to high and stir in chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender. Allow to cool slightly.
• Ladle soup into a blender and puree. Pour the puree through a sieve, over a clean pot. Make sure to press all of the liquid through the sieve. If your soup has a slightly grainy texture, you may need to repeat this process once more.
• Place the pot of pureed soup over a medium flame and heat thouroughly.Season with salt and pepper.
• Garnish each bowl of soup with feta cheese and chopped chives/scallions; serve immediately.

Recipe adapted from Roasted Corn, Pepper, and Tomato Chowder, Cooking Light, June 2009


Lori Lynn said...

Ha! I have a grilled soup too. It is nothing like this, I need to email you, I think you will enjoy the contrast.
Yours looks awesome.

Marisa said...

Thanks Lori! Yes, please send it over, I can't wait to see what you mean.

The Duo Dishes said...

Excellent flavor for this soup. The grill flavor probably stands out in each spoonful.

Frank said...

Great idea! Grilling has a great way of concentrating the flavors of vegetables and adding a pleasure hint of smoke.

Katcher Cooking said...

Yum, yum, yum, yum, yum!!! I love anything grilled - the smokey flavor adds a taste of summer to any food. And you're right, soup is one of those things that can soothe the soul.
Put the two together? I'm sure I'd nearly die from foodie-goodness :)


baking.serendipity said...

Never would have thought of this. What a great recipe!

Marisa said...

Thanks everyone! I'm glad you all like the recipe and am so happy to share it with you!

Lazaro Cooks! said...

Lovely soup recipe flawlessly presented. Great photo!

Congrats on making the FB Top9! Well deserved.

Lazaro Cooks! said...

By the way, good luck with the sea beans. They can be a bit salty so keep that in mind.


Marisa said...

Thank you so much Lazaro! And thanks fot the tip on the sea beans. If I can ever get my hands on them I will keep the saltiness in mind!

Koci said...

What a cool idea! Grilled Soup definitely caught my attention. And it sounds really yummy, too!

lishapisa said...

i Love your blog* so charming* and great post for the grilled soup I would like a bowl now please! so versatile can even add some rice to it. i enjoy my soup with rice. Thank you for visiting our blog. Congrats on the TOP 9!
Cookng Sisters

Adelina said...

I love this soup! I enjoy grilling flavor in my veggies. It looks perfect for summer!

Magic of Spice said...

A lovely soup...the grilling must really bring out the flavors:)