BY JEFF GRIMSHAW
It’s a question almost everybody asks at some point, “How can I eat homemade, healthy food at a horse show?” It’s not easy, but with a little planning and some pre-preparation, you can get organized and have most of the work done well in advance. If properly portioned and stored, your homemade creations can be ready to eat in minutes from a camper stove. Anyone who shows horses knows how chaotic it can be getting ready to head out. Grooming horses, cleaning tack, kids… the list goes on. If you can have a bunch of pre-portioned lunches and dinners ready to throw into the cooler or fridge, you’re already halfway there. Just make a quick stop to pick up some last minute, fresh ingredients and you’re done!
This is a recipe for a delicious corn soup that takes just over an hour to prepare. The recipe is broken down into three basic parts, preparing the soup, freezing it in usable amounts and final preparation. Steps 1 and 2 can be done up to a few months in advance, giving you plenty of time to get it in the freezer and scratch it off your To Do list.
This, as with most recipes, is simply a guideline. The procedure is what’s important here. Roast your veggies, add it to the simmering stock and blend. Use veggie stock instead of chicken to keep it vegetarian, or add chunks of left over pot roast to make it meaty.
Roasted Corn and Pepper Soup
Total Time: 1 hour 20 min
Prep Time: 10 min
Cooking time: 1 hour 10 min
Total Servings: 6-8
Onion – 200g/7oz
Red Pepper – 250g / 9oz
Sweet Corn (frozen) – 450g / 16oz
Olive Oil – 30ml / 2Tbsp
Sea Salt – 5ml / 1tsp
Cracked Black Pepper – 2ml / 1/4tsp
Chicken Stock – 2L / 8cups
#1 – Roughly chop and toss onion, red pepper, corn, oil, salt and pepper. Roast on a sheet pan in a 350F oven until golden brown. Bring stock to a simmer in a pot and add the roasted vegetables. Simmer for 30 minutes. Remove from heat and blend until smooth. Strain to remove corn skins and season to taste.
Cool and refrigerate overnight.
#2 – Label medium-sized zipper bags with the name and date. Portion bags in 500ml/2cup amounts. Close the zipper most of the way, squeeze out air and close zipper. Lay flat on a baking tray and freeze overnight. Keep frozen until ready to use.
#3 – Thaw frozen soup in warm water for 30 minutes.
Heat in a pot and serve adding a little heavy cream if desired.
Serve with a salad, bread or garlic toast.