Chef Tom Fraker
Tomato Grilled Corn and Fava Bean Soup
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
40 minutes
Author:
Chef Tom Fraker
Ingredients
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3 tablespoons extra virgin olive oil
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½ each Melissa's Perfect Sweet Onion, peeled then chopped
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4 each organic celery ribs, ends trimmed, then chopped
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4 each organic carrots, ends trimmed, then chopped
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3 cloves Melissa's organic peeled garlic, chopped
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1 (14½ ounces) can diced tomatoes
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8 cups chicken or vegetable stock or broth
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3 each Yukon Gold Potatoes, peeled, then cubed
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Sea salt and freshly ground pepper to taste
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Smoked paprika to taste
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6 ears organic sweet corn, husks and silks removed
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2 packages Melissa's Peeled & Steamed Fava Beans, rinsed and drained
Directions
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.
Recipe Note
When blending hot liquids, leave extra space in the blender for expansion of liquid.
Filed in:
Comfort Food,
Grilled Corn,
Organic Carrots,
Organic Celery,
Organic Celery Ribs,
Organic Corn,
Organic Peeled Garlic,
Organic Sweet Corn,
Peeled & Steamed Fava Beans,
Peeled and Steamed Fava Beans,
Perfect Sweet Onion,
Soup & Stew,
Tomato Grilled Corn and Fresh Fava Bean Soup,
Tomatoes,
Vegetable Stock,
Vegetarian Soup,
Yukon Gold Potatoes
