The Sussman brothers succeed, yet again (see our past meals using This is a Cookbook: Recipes for Real Life here and here)! Tonight for dinner, we made roasted corn soup with tomato using this recipe. It was a perfect blend of summer and fall flavors. Some comments:
1) Use low-sodium chicken broth, as in the lowest you can find. That way you can adjust the seasonings without the soup tasting over-salted. Plus, it's just better for you. Period.
2) If you like spice, feel free to add cayenne, chili, or jalapenos. We added some red pepper after blending because we're big fans of spicy flavors. Some of the comments on the recipe site suggested the amounts of chili powder were overpowering, but we definitely didn't think so. It's really all about what you want to do to your soup!
3) Immersion blenders are essential tools in any kitchen. Making soup is ten times easier with one because you don't have to transfer it from pot to blender.
What are you up to this weekend? We are going to explore a farmer's market near our apartment, watch Chelsea FC (go Blues!), and enjoy some gorgeous weather on the lake.
Have a wonderful weekend!
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