Soup weather is fast approaching here in the Northeast. In fact, I'm already entrenched into my fall eating style.... soup every day for a week already. I like soup because of the marriage of all the flavors, not to mention the one-pot meal and easy clean up.
Here's a nice twist on the classic corn chowder. Enjoy!
(use organic when possible)
2 med sweet potatoes, peeled & cubed
2-3 med shallots, diced small
2 tbsp butter
5-6 strands Saffron (optional)
1 clove garlic, minced (size to your taste preference)
2-3 cups vegetable or chicken broth (amount to your consistency preference)
1 (8 oz) bag (non-GMO) frozen corn
3/4 cup Quinoa, cooked
1 tbsp fresh thyme leaves, chopped
Salt & White Pepper, to taste (white pepper adds a nice kick, don't use too much)
2 tbsp fresh dill, chopped (half for garnish)
Sour Cream or plain yogurt (optional for garnish)
- In a stock pot, melt butter and add sweet potatoes. Cook for 3 to 4 minutes. Add onion and garlic and cook for 2 minutes. Add stock and cook until potatoes are just tender but hold their shape.
- Remove some of the sweet potatoes from stock pot and mash with a fork. Return mashed potatoes to pot. Add corn, salt and pepper, fresh herbs and saffron, stirring to combine. Return soup to a simmer and cook for 5 minutes; be careful not to overcook. Add cooked Quinoa a few minutes before serving.
- Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and reheated for serving. "Leftovers" are wonderful when the flavors have really married!