Late summer and autumn are a great times to be a vegetarian. Not that we’ve completely given up meat, but this time of year, who needs it? Eden made us a wonderful late summer soup with a trip to the garden and the corn stand on Main Street.
This soup makes a quick, rich, and delicious lunch or dinner. It is fantastic served with homemade bread or biscuits, and is the perfect accompaniment for a grilled cheese sandwich. The only trick to this soup is heating thoroughly without boiling the milk. Younger kids can help cut up the vegetables, but older ones can make this easily with very little to no supervision.
August Corn and Tomato Bisque (adapted from Prairie Home Cooking)
2 tablespoons butter
1/3 cup chopped onion
1/3 cup chopped bell pepper
1 tablespoon flour
2 cups finely chopped tomatoes
1 1/2 cups half and half or evaporated milk
1 cup fresh corn kernels
1/3 cup water
salt and pepper
Saute onion and bell pepper in butter until the onion is translucent. Stir in flour. Add tomatoes, corn and half and half. Bring to a simmer over medium heat but do not boil. (Cream is okay to boil because of its fat content, but lower fat milks including half and half will curdle if boiled. If this happens, it still tastes fine. Eat it with your eyes closed.) Season with salt and pepper and serve with fresh bread of your choice.