My Backyard Soup

My stove doesn’t exactly get the summer off, but it does have it pretty darn easy. My kitchen gets warm enough without having my mid-1930s uninsulated ovens on for any length of time.

So we tend to throw just about everything on the outdoor grill. I usually grill more than I know we’ll eat just to have the leftovers.

Sweet summer corn, grilled until the kernels are nice and charred, is hard to beat. And when you combine the corn with a grilled pepper, you have great tastes of summer. To roast the pepper, place it on the grill, turning it until the skin has blackened, then peel and seed it.

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Grilled Corn and Pepper Soup

Active Work Time: 15 minutes * Total Preparation Time: 35 minutes * Vegetarian

1 tablespoon butter

2 ears corn, grilled

1 onion, chopped

1 red bell pepper, grilled, peeled, seeded and chopped

1 1/2 cups half and half

1 1/2 cups vegetable broth

1 tablespoon minced dill

Salt, pepper

* Melt butter in medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 cup kernels.

* Add remaining corn and onion to saucepan and cook over medium heat until slightly softened, 2 minutes. Add bell pepper and continue to cook, stirring frequently, 3 minutes. Add half and half, broth and dill and bring to boil. Lower heat and simmer until vegetables are very tender, 15 minutes.

* Puree soup in blender in batches until very smooth. Strain into clean saucepan, reheat and season with salt and pepper to taste. Top with reserved corn before serving.

2 servings. Each serving: 418 calories; 1,046 mg sodium; 82 mg cholesterol; 28 grams fat; 36 grams carbohydrates; 10 grams protein; 1.26 grams fiber.

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Bowl and plate from Sur La Table stores.