Recipe

Spicy Roasted Corn Soup for One

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Photo by Seriously Soupy

This recipe was entered in the contest for Your Best Home Alone Dinner
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Seriously Soupy's Notes: I love roasted corn on the cob. So, in thinking about this challenge I wanted to use what I had, since if I was having a nice dinner at home I doubt I would be dashing to the grocery store...
I love roasted corn on the cob. So, in thinking about this challenge I wanted to use what I had, since if I was having a nice dinner at home I doubt I would be dashing to the grocery store. With that in mind I decided to create a variation of the corn on the cob into a soup-using simple ingredients, to make a quick, easy meal, and of course one that I would enjoy eating. I thought that roasting it with olive oil, butter, salt, and pepper in the oven would enhance its flavors (as opposed to just boiling it in water). I also decided to give the soup a little kick with chili powders and paprika, which along with the subtle use of lemon makes this soup slightly spicy, but still cooling. I hope you enjoy it during your dinner home alone (sounds like an impossible feat in my world), but still it's a nice idea and one that I am now prepared for :)

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Serves 2

3 corns Ask a question about this ingredient

1 bunch of dill, tied together Ask a question about this ingredient

1 yellow onion, cut up Ask a question about this ingredient

1/2 parsnip, cut up Ask a question about this ingredient

2-3 tablespoons of butter Ask a question about this ingredient

2 tablespoons of extra virgin olive oil Ask a question about this ingredient

1/2 clove of garlic, chopped up Ask a question about this ingredient

2-3 teaspoons of chili powder Ask a question about this ingredient

2-3 teaspoons of paprika Ask a question about this ingredient

2 teaspoons of sea salt Ask a question about this ingredient

2 teaspoons of black peppercorn Ask a question about this ingredient

2 tablespoons of fresh lemons Ask a question about this ingredient

1-2 cup of water Ask a question about this ingredient

Preheat the oven for 350 degrees. Shuck three ears of corn and with a knife cut the corn from its stem. Place the kernels on a sheet of aluminum foil or a baking sheet and drizzle the corn with olive oil, butter, salt, and pepper. Make sure all the kernels are well-coated. Close the foil and place in the oven for 45 minutes.
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While the corn is roasting, boil a small amount of water in a pot. Cut up the parsnip, onions, and garlic and place in the pot.
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Take the dill and cut off a chuck of it with your hands. Bind it with some white thread and place in the pot. Make sure the flame is low and covered at this point.
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Periodically check on the corn, it should appear slightly brown (generally after 45 minutes). Turn off the oven and place the corn in the boiling water mixture.
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Add the seasonings (salt, pepper, paprika, chili powder), lemon juice, more butter, and some more water (I added another 1/2 of a cup) to the soup and cover.
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Let the soup retain these new flavors for 10-15 minutes. Test the mixture, adding more seasonings (if necessary).
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Turn off the flame and take out the bunched dill. With a hand blender, mix the soup together until it is slightly chunky. If you desire a smoother soup, you can add more water, but be sure to test the flavoring of the soup, since the water may dilute this.
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Pour into a bowl and enjoy!
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