ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 fresh pepper, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 lb potatoes, cubed (you have received 2 lbs today)
- 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
- 1 cup water
- 2 ears corn, carefully cut off the cob
- 3 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh cilantro
- pinch of cayenne (optional)
- Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges
procedure
|
printable recipe
dish: soup
season: fall |
| Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, pepper, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
Add broth, water, potatoes, and cayenne to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
Coarsely mash a few of the potatoes with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
Stir in lime juice, cilantro, and salt to taste.
Gourmet, April 2006, Quick Kitchen
|
