I’ve always believed in the family dinner. Taking time from the week to bring everyone together and just be together. Our lives are too full these days and we have become a self-society. When you have children your focus changes, or should change.
Ever since life dealt us a hard hand and we became 3 from 4, dinner and food has been a binder for us. Sharing and talking or even just being together in the same room has bound us through difficult times. This effort has even spread to friend, boyfriends, girlfriends, and new partners. Funny how a simple basic need imparts love when you take time to put your heart into it.
As I stated before, soup is one of my favourite meals to put together on the #BGE. Roasting off vegetables in the oven imparts more flavor, but roasting outside over some sweet wood takes it up to a new level. Smoke is like a kiss from the gods.
This time it was Corn and Sweet Potato, roasted of course. Pulling back the husk of the corn but leaving the husk intact and then pulling all the silk out, as best you can. After that push the husk back into place and soak in water for at least an hour. The water soaked husk will create steam and hold back the leaves from burning right away. Oh they will burn just not as fast.
While the corn is soaking, prepare your stock. If you have bones in your freezer and make your own great, if you’re using a store bought stock, that’s ok too but add your own twist to it. Some bay leaves, garlic, whatever will make it your own.
When your grill is ready put on your sweet potato. I half mine and rub with olive oil and season with salt and pepper. When its 50% there, I start my corn. Husks intact and laying over the coals. I keep turning until the kernels are golden. You won’t get all the husk covering the corn so you can peak and watch.
Take the roasted corn from the grill along with your sweet potato and let cool till you can handle it. Remove all the corn from the cob and place half in your stock along with the scooped out sweet potato. Keep the other half aside. Don’t forget to put the stripped cobs in the stock too.
After 20 minutes of the warm sweet stock cooking, take it off, take out the cobs, and blend till smooth in a blender or food processor. If you want a very smooth soup, pour through a strainer and work it through with the back of a ladle. If you like a little more substance to your soup, skip the strainer.
At this point add the reserved corn to your soup and return to the heat for a few minutes. The corn was already roasted so all you’re doing is heating it up.
A little cream or sour cream to the bowl and garnish however you like. A little red pepper flakes make it happy, happy, happy!
Soup is like a warm loving blanket and a great conversation starter at dinner time. Make some bread too. It’s not that hard.
Be well and eat well