SUMMER SOUP WITH PARSLEY MINT PISTOU

SUMMER SOUP WITH PARSLEY MINT PISTOU image

Yield 8 Servings

Number Of Ingredients 21

For soup
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
2 cloves garlic, minced
1/2 teaspoon sea salt
1 teaspoon smoked paprika
2 lb yellow summer squash and/or zuccini, peeled, seeds removed, and cut into small pieces
2 carrots, thinly sliced
1 sweet potato (1/2 lb), peeled, cut into small pieces
2 ears sweet corn
4 cups chicken stock or reduced-sodium chicken broth
1 cup dry white wine
1 jalapino pepper, seeds removed, finely chopped
creme fraiche
for pistou
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt

Steps:

Make soup: Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Cut kernels from cobs, break cobs in half. Add garlic, squash, carrots, potato, corn, corn cobs, wine, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 30 minutes. Remove from heat and cool soup, uncovered, 10 minutes. Remove corn cobs and disguard. Working in batches, puree soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with sea salt and freshly ground pepper. Make pistou while vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated. Swirl 1 table spoon of creme fraiche, followed by 1 tablespoon pistou into each bowl of soup. Cooks' notes: Soup (without pistou) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired. Pistou keeps, its surface covered with plastic wrap, chilled, 3 days. Bring to room temperature before using.