This makes a beautiful bowl—red, green, yellow, and white—of late
summer’s best.
1 pound (450 g) mashing potatoes, peeled and cut into 1/2-inch (1-cm)
dice
1 medium onion, cut into 1/4-inch (.5-cm) dice
1 large green bell pepper, cored, seeded, deribbed, and cut into 1/4-inch
dice
1 large red bell pepper, cored, seeded, deribbed, and cut into 1/4-inch
dice
Kernels from 4 ears of corn
4 medium scallions, trimmed and thinly sliced across
2 medium ribs celery, peeled and cut into ¼-inch (.5-cm) dice
1-1/2 cups (375 ml) milk
1/2 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper, to taste
Hot red pepper sauce, to taste
In a medium saucepan, bring the potatoes, onion, peppers, and
1 cup (250 ml) water to a boil. Cover, lower the heat, and
simmer for 10 minutes.
Stir in the corn, scallions, celery, milk, and cream. Return
to just under a boil. Lower the heat and simmer for 10 minutes, stirring
frequently to avoid scorching. Season with salt, pepper, and hot
red pepper sauce..
Makes about 8 cups (2 L); 8 first-course servings
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of
the authors.
From Soup: A Way of Life by Barbara Kafka. Read Maxine Wolfson's
review
of this cookbook.
