End of Summer Soup


Sorry I’ve been absent for a few weeks. Little Guy and I were out of town trying to milk the last of summer for everything we could get out of it. We got a lot of rain! Now we’re busy getting ready for fall. Fall is my favorite season for cooking. It’s cool enough to crank the oven up, and the produce is very me. I’m looking forward to sharing a few squash and pumpkin recipes with you in the next month or two.

There are nights I can’t be bothered with what’s for dinner. In fall that generally means soup is for dinner. I love soup in the fall. You throw in what you have lying around, and like magic you get something warm, soothing and nutritious. This soup is exactly that. This time of year, I always have tomatoes taking up room in my fridge. They started out as fresh vine ripe tomatoes that weren’t eaten fast enough and had to be put into the fridge before they went bad. I also always have a few leftover ears of corn that we’ve boiled. One other thing I usually have is left over roast chicken, since I rush to roast one as soon as the weather turns cool. When you combine those ingredients with a few stock pantry ingredients, you get a delicious soup that you can whip up in no time and spend the rest of the day enjoying the weather outside.

That’s what I’m doing right now. Enjoy.

End of Summer Soup – Click here for a printer-friendly version of this recipe
Serves 6

There are several other vegetables that seem obvious in this soup; zucchini in particular comes to mind. I haven’t included it here because I’m not a zucchini fan, but by all means, add a chopped zucchini or your favorite late summer veggie with the tomato if you want.

2 tablespoons butter
2 carrots, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh herbs (I used sage and thyme)
2 tomatoes, chopped
4 cups chicken broth
3 cups cooked chicken
2 ears corn, cut off the cob
salt and pepper to taste

Melt butter in a large pot set over medium heat.

Add onion, carrots and ½ teaspoon salt. Saute until onions and carrots are soft, about 8 minutes. Add garlic and herbs and saute until fragrant, about one minute.

Add tomatoes, broth and chicken and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add corn, season to taste with salt and pepper and serve.

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