Summer Corn and Red Pepper Soup
Our recent visit to the city of Kharbranth was so much fun that we stayed for another day, which means another soup to enjoy! Today’s special is a Summer Corn and Red Pepper soup. One of the best things about summer is the abundance of fresh corn. Corn and peppers grow very differently on the storm-scoured planet of Roshar, but their plants have very similar flavors to many of our own so we can make a close approximation at home.
Our day and evening in the city are a balance between going on long sightseeing walks and time curled up next to a bowl of glowing spheres to read books. We are gifted passes to the famous library which has plenty of comfortable reading nooks. The air is full of ocean scents. Vines trail along many buildings, and they quickly shrink back if we walk too close to them. Surprisingly there are no seagulls so the city sounds are different from other coastal cities. Roshar has few birds, and they are all called chickens even though there are at least a few different species. (Some are definitely chickens and we will be trying those dinners out soon!)
This is a kick back and relax time as we let the worries of the worlds fade into the background for a day or two and take a much-needed mental health break.
(Notes: Inspired by the Stormlight Archive by Brandon Sanderson. I get assorted dried mushrooms from Flat 12 Mushrooms and grind them to powder in a spice grinder; different mushrooms will give a slightly different umami flavor to the soup.)
Summer Corn and Red Pepper Soup
Ingredients
- 1 cup leftover mashed potatoes OR 2 medium potatoes (Yukon Gold preferred)
- 2 Tbsp butter
- ½ of a medium-size sweet onion chopped
- 2 cobs of fresh corn OR 2 to 3 cups frozen sweet white corn
- 1 red bell pepper diced
- 1 cup milk
- 2 cups chicken broth or veggie broth
- 1 tsp dried basil
- ¾ tsp powdered dried mushrooms
- ¾ tsp table salt
- ⅛ tsp smoked paprika
Instructions
- If starting with whole potatoes, peel if desired, then dice them small. Boil in a medium pot until tender (poke them with a fork to check doneness). Drain and set aside. (Mash if you like or keep them as diced)
- If using fresh corn, carefully remove the kernels from the cobs with a sharp knife. (If you have not done this before, HERE is a short video with instructions! Cobs can be used for stock or composted.)
- MEANWHILE heat butter in a large pot on medium heat.
- Add onion to the melted butter. Cook, stirring occasionally, for about 10 minutes.
- Add corn and red pepper; cook for 5 minutes.
- Add milk and broth to the veggies.
- Stir cooked potatoes into the soup and mix well.
- Stir in basil, powdered mushrooms, salt, and smoked paprika.
- Reduce heat to medium-low and cook for another 10 minutes to let the flavors mingle (do not allow to boil).
