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Soup & Stew
6 - 8 servings
15 minutes
40 minutes
Chef Tom Fraker
3 tablespoons extra virgin olive oil
½ each Melissa's Perfect Sweet Onion, peeled then chopped
4 each organic celery ribs, ends trimmed, then chopped
4 each organic carrots, ends trimmed, then chopped
3 cloves Melissa's organic peeled garlic, chopped
1 (14½ ounces) can diced tomatoes
8 cups chicken or vegetable stock or broth
3 each Yukon Gold Potatoes, peeled, then cubed
Sea salt and freshly ground pepper to taste
Smoked paprika to taste
6 ears organic sweet corn, husks and silks removed
2 packages Melissa's Peeled & Steamed Fava Beans, rinsed and drained
In a large pot, heat the olive oil and add the onion, celery and carrots. Sauté until sweated, about 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Next add the entire contents of the tomato can, the chicken stock or broth, the potatoes and season with the salt, pepper and paprika. Bring to a boil and reduce to a simmer. Cook while covered for 30 minutes.
Meanwhile, grill the corn over high flame until just slightly charred. Remove from the grill and, when cool enough to handle, cut the kernels off the cobs. Set aside.
Working in batches, carefully blend the soup until smooth. Return the soup to the stove, add the corn and the fava beans and cook until heated through. Adjust seasonings and serve.
When blending hot liquids, leave extra space in the blender for expansion of liquid.
