Good Eats Indian Summer Soup Recipes

GOOD EATS INDIAN SUMMER SOUP

Steps:

• Rinse the chicken breasts, pat dry, and brush with oil.
• Season with salt and pepper.
• Slice onion into rings 1/4 inch thick, but don't separate the rings.
• Rinse the poblano pepper and pat dry.
• Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
• Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
• Chop the onion, pepper and chicken into bite-size pieces.
• Melt butter in a large heavy pot over low heat.
• Saute garlic and mushrooms in the butter for 5 minutes or until softened.
• Add the chicken, onions, pepper, corn and 2 cups of water.
• Mix and simmer for 5 minutes.
• Add cubed cheese and simmer until the cheese has melted.
• DO NOT allow the soup to boil.
• In a separate bowl, mix the cornstarch with 1/2 cup water.
• Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
• Cook over low heat until thickened, stirring constantly.

GOOD EATS INDIAN SUMMER SOUP

Steps:

• Rinse, pat dry and lightly brush chicken breasts with oil. Season with salt and pepper. Slice onion into ¼ inch thick rings, but do not separate rings. Rinse poblano and pat dry. Place onion, pepper and chicken over medium coals or grill over medium heat 10 to 15 minutes or until vegetables are soft and chicken is done (the juices should run clear). Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutes. After cooling, peel away skin and scrape out seeds. Chop onion, pepper and chicken into bite-size pieces. Place butter in a large heavy pot over low heat. Add garlic and mushrooms and cook 5 minutes or until softened. Add chopped chicken, onions, poblano pepper, corn and 2 cups water. Mix and simmer for 5 minutes or until softened. Add cubed cheese and simmer until melted. Do not allow to boil. In a separate bowl, dissolve cornstarch with ½ cup water. Stir dissolved cornstarch into remaining 1½ cups of water. Add to soup, stirring constantly, and cook over low heat until thickened.

INDIAN SUMMER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stock-pot over medium heat.
• Add garlic and onion, cover.
• cook for 5 minutes until onion softens.
• Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
• Serve in bowls with grated Parmesan cheese on top.