Recipes


SUMMER SQUASH SOUP WITH CURRIED SOUR CREAM

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI

HOMEWOOD GOURMET


2 tablespoons unsalted butter
1 medium sweet onion, halved and thinly sliced
1 1/2 pounds yellow summer squash, sliced into ˝-inch thick pieces
1/2 teaspoon chopped fresh thyme
4 cups vegetable stock or broth
1 teaspoon kosher salt
Sweet Corn Relish, recipe follows
Curried Sour Cream, recipe follows
1/4 teaspoon freshly ground black pepper

Melt the butter over medium-high heat in a Dutch oven or large sauté pan with deep sides. Add the onion and squash and sauté for 5 to 7 minutes or until the onions are soft. Add the thyme and cook, stirring frequently for 1 minute. Stir in the vegetable broth, salt and pepper and bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the vegetables are tender.

Working in batches, puree squash mixture in blender until smooth. (Be careful when working with hot liquids, not to fill the blender more than halfway.) Adjust the seasoning with additional salt and pepper, if needed. The soup can be served immediately or transferred to a serving bowl or saucepan to keep warm until ready to serve. Spoon soup into individual bowls and top each with 2 tablespoons of the Sweet Corn Relish and 1 tablespoon of the Curried Sour Cream. Serve immediately.

SWEET CORN RELISH

1 tablespoon olive oil
2 large ears sweet fresh corn, husks removed and kernels shaved
1 small red bell pepper, finely chopped
1/4 cup finely chopped green onion (about 1/2)
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a medium skillet over medium heat. Add the corn kernels and bell pepper, and cook, stirring occasionally until tender, about 5 minutes. Remove the corn mixture from the heat and cool slightly.

Transfer the corn mixture to a small bowl and stir in the remaining ingredients. Chill until ready to serve. Corn relish will keep in an airtight container in the refrigerator for up to 24 hours.

CURRIED SOUR CREAM

1 cup (8 ounces) sour cream
2 tablespoons vindaloo curry powder

Whisk together sour cream and curry powder until well combined. Refrigerate until ready to serve. Curried Sour Cream will keep in an airtight container in the refrigerator for up to 3 days.