Everyday Food by Martha Stewart

Chilled corn soup, recipe adapted from Everyday Food

A few weeks ago, Esther who works for Martha Stewart magazines sent me an email, asking whether I’d like to receive a complementary copy of the special Everyday Food summer issue.

I’d be happy to, I said.

I love summer.

It almost went without asking. Especially since, I later found out, recipes from fellow bloggers Heidi, Aran, and Ree, were featured inside the magazine. With more goodies from New York food writer Mindy Fox.

I promised to give my feedback.

Apple and raspberry popsicles–Mango and peach popsicles

Don’t be surprised when I tell you that I wasn’t actually familiar with the magazine at all. I know.

In a way, it was probably good. I didn’t have any expectations.

The magazine arrived and I found myself enjoying what I read and saw.

The cover was pretty. The magazine was filled with beautiful pictures of mouthwatering dishes. With a strong enchanting summer feel. There was even a delightful feature of Aran and dishes she made to celebrate a summer pool party with friends.

All charming.

corn

Obviously, many dishes caught my attention–like a zucchini frittata and Mindy‘s roast chicken. But because of the way my life goes at the moment, I knew I wouldn’t have the time to cook my way through the magazine right away.

I have the rest of summer to do just that.

Yet, I started with a few selected dishes.

Like the gorgeous corn soup that Aran made and styled. It was a dish we loved.

I adapted the recipe, experimenting each time I cooked it.

The soup is served chilled with chopped pepper and scallions, and coriander flowers. I was glad to find coriander flowers in my garden that I gladly used for the garnish as well. We found the soup superb to start a meal on a hot day.

In one of my interpretations of the dish, the recipe I am including here, I liked to add leek and fresh herbs, because I have lots of them in the garden that speak summer flavors. I also garnished the soup with fresh pieces of crab that offered a welcoming contrast of texture and flavors, a bit like a cross between Earth and Water. Try these if you happen to have the ingredients handy. And I served the soup lukewarm. In the end, I really enjoyed the original recipe and the variants I tried. It was fun to make the soup again and again and see what happens each time we ate it.

See for more corn soup recipe ideas:

Corn soup recipe I cooked after a weekend in Block Island a few years ago

It may be the first corn soup recipe I cooked?

Then came the popsicles. Beautiful refreshing bâtonnets de glace à eau, as we call them in French, with colors that popped out of the pages. So inspiring, I thought. Perfect for the season.

I knew I had to try a few.

I had mangoes at home, juicy peaches and raspberries bought at the market, and my favorite apple juice. Inspiration with a new recipe idea in my head.

That was just the way the mango and peach popsicle recipe that follows was born.

I kept it simple. Without any sugar added. I wanted to taste the aromas of the fruit. I wanted that Lulu enjoyed them just like that too. I wanted color. So I decided to sneak a few raspberries inside each popsicle. And nothing else.

We ate them when my father-in-law and P.’s sister, who both live in Chicago, paid us a surprise visit for lunch. It was a perfect summer day, I remember. Not too warm. So comfortable. I had prepared a carrot soup flavored with lemon thyme that we enjoyed with crusty millet bread, slices of prosciutto, and cucumber from the garden that I sliced finely and dressed in a yogurt, mint, lemon juice and olive oil sauce.

The popsicles sealed our meal beautifully. They were gone within seconds.

So I made more. With red currants and raspberries that time.

Red ones!” Lulu exclaimed when she opened the freezer and found them, ready to be eaten.

She ate one. And then she was off running again.

Ah the flavors of summer…

Did I like the magazine?

I did.

I also told Esther that I wished that the future issues would stay in a large format, like the summer issue (the current Everyday food issues are printed in pocket size).

Photographs need to be big, I added.

They really do.

N’est-ce pas ?

See for more popsicle recipe ideas:

Popsicles with raspberries and peaches I made last year

And a rhubarb and raspberry yogurt popsicle recipe.

Cover photo Everyday Food by Martha Stewart–Corn soup and popsicles by myself

Peach and mango popsicles with raspberries

Peach and mango popsicle recipe with raspberries

For 10 popsicles

You need:

  • 1 pound 2 ounces (500 g) mango pulp (about 3 yellow mangoes)
  • 6 small vine peaches (7 oz; 200 g flesh), peeled, cored, and diced
  • 1/3 cup (80 ml) quality apple juice
  • 16 to 20 raspberries, halved

Steps:

  • In the bowl of a blender, place the mango and peach flesh, and purée finely. Add the apple juice (add more if necessary) and blend until you reach a purée with a creamy texture–it shouldn’t be too runny, but thin enough that you can easily pour it inside the molds.
  • Fill the popsicle molds with this purée, leaving 1/2 inch at the top of each (as the fruit purée will expand once it freezes).
  • Press a few raspberries inside each mold.
  • Freeze until completely set–if you use molds that require wooden sticks, add those before the fruit purée is completely set.
  • Bring the popsicles back to room temperature for a minute or so, or until they slide easily out of the mold. Eat immediately.

Note: If you want, add a few mint leaves with the fruit flesh and purée finely together.

Raspberry and red currant popsicle recipe

For 4 popsicles

You need:

  • 12.5 oz (350 g) red currant and raspberries combined
  • 1/4 to 1/3 cup (50 to 80 g) blond cane sugar
  • 1/4 cup (60 ml) quality apple juice

Steps:

  • In a pot combine the fruit with the sugar. Bring to a simmer and cook until the fruit bubbles.
  • Transfer to the bowl of your blender and purée finely. Strain through a fine mesh to remove the seeds. Taste to make sure it is sweet enough. Add more sugar if necessary (to taste).
  • Add the apple juice (add more if necessary) to the fruit purée and blend until you reach a creamy texture–it shouldn’t be too runny, but thin enough that you can easily pour it inside the molds.
  • Fill the popsicle molds with this fruit purée, leaving 1/2 inch at the top of each (as the purée will expand once it freezes).
  • Freeze until completely set–if you use molds that require wooden sticks, add those before the fruit purée is completely set.
  • Bring the popsicles back to room temperature for a minute or so, or until they slide easily out of the mold. Eat immediately.
Corn soup recipe with fresh crab

For 4 people


You need:

  • 4 corn ears, husked and silks removed
  • 2 cups milk at 2%
  • 2 cups water
  • 2 tablespoons olive oil + more for serving
  • 1 large shallot, finely chopped
  • 1 leek, white part only finely chopped
  • 2 thyme twigs
  • 4 sage leaves
  • Sea salt and pepper
  • 4 to 5 leaves of basil
  • A few leaves of parsley
  • 1/4 red pepper, cored and seeds removed, finely diced
  • 1/4 orange pepper, cored and seeds removed, finely diced
  • 2 red scallions, cleaned and finely chopped
  • 1/3 cup fresh crab meat, to serve
  • Coriander flowers, to garnish
  • Chopped chives, to garnish

Steps:

  • Using a sharp knife, cut the kernels off the cobs above a large bowl; set aside.
  • In a pot wide enough to contain the cobs, combine the milk, water, cobs, twigs of thyme and sage leaves. Bring to a simmer. Cook for 10 minutes and then stop the heat. Let rest for 10 minutes.
  • In a saute pan, heat the olive oil over medium heat. When warm, add the leek and shallot, and cook for 3 minutes, stirring, without browning.
  • Add the corn kernels and continue to cook for 5 minutes, stirring occasionally.
  • Add the milk, water and cobs, and season with salt and pepper. Simmer the soup, covered, for 15 minutes, or until the vegetables are soft. Discard the cobs and thyme.
  • Transfer the soup and liquid to the bowl of a food processor with the parsley and basil, if using, (you may want to work in a few batches) and purée the soup finely. Strain the soup through a fine mesh, pressing down with the back of spatula to extract as much liquid as you can. Transfer the soup to a clean bowl and chill it. Or if you prefer, serve the soup lukewarm, like I did.
  • To serve, ladle the soup in bowls (thin it a bit with water if you feel it needs it), and garnish each bowl with pieces of red and orange pepper, scallion and fresh crab meat. Drizzle olive oil on top and add chopped chives.

For Aran’s original chilled corn soup recipe, see inside the summer issue of Everyday Food.

47 comments

  1. Oooo I’ve not seen the summer issue! I’m a subscriber to the pocket-sized magas of course. I’ll need to pick it up!

    And then pass out at the glory. Then regain vision, and cook.

  2. It all looks gorgeous! I love how a magazine with the title “everyday” includes coriander flowers in a recipe- pushing us to go above and beyond and seek out interesting twists on simple recipes.

  3. Oh, these are so beautiful. My issue never came—keeps getting lost in the mail, apparently? But I guess I don’t need it—your photos are so beautiful.

  4. I agree it is a beautiful issue and the regular monthly issues should be in the large format. Note this is an extra issue not included in the regular subscription. The 30 minute meals are great for summer I have tried several which were great and easy. Had husband tag recipes that looked good to him and he tagged lots. These are not fussy recipes but ones that take advantage of summer veggies and fruits.

  5. I bought this issue a few weeks ago, the fruit pops really grabbed my eye. Gorgeous! And what a funny coincidence, I made your Block Island corn soup recently, soooooooo good, and I added crab too, my husband’s favorite. Great photos, Béa. I’m looking forward to seeing YOU in Martha Stewart’s magazine!

    P.S. Crusty millet bread sounds intriguing. . . . .

  6. Lovely post! Would you mind sharing where you found your popsicle mold? I’ve been on the hunt for a good one.

  7. Your images are beautiful and inspiring, as usual. And I agree, I wish the magazine was bigger!

  8. Wow, I’ve passed that magazine dozens of times onm the newstand but never picked it up. Now, you give me reason to! Your photos are gorgeous and just scream “summer”!!! Cheers, ~rose

  9. Such lovely photos… I also agree that the magazine should stay in a larger format.

    I can’t wait to try this soup. Thank you for sharing your version of the recipe!

  10. I loved seeing aran in everyday food and how wonderful that you get to review it. gosh now i just want to spend the rest of the summer making and eating popsicles.

  11. I do soups,salads and muffins for a small group of busy people. I just tried Martha’s cold corn and coconut soup Yummy ……..A friend with a fruit farm gave me raspberries and peaches and I think I just found a place for the in the form of a frosty treat. She also gave me a few pounds of blueberries…Frozen treats coming up. Thank you

  12. What beautiful colors. I’ve been looking for Popsicle molds that aren’t as large as the full size, but also aren’t plastic (not a fan of those). Any who, I love the idea of using tall shot-like glasses as a mold! I’m going to give this a try next week – love!

  13. Can I ask what your moulds are that you use for your icy poles? Here in Australia ours look like that in the shops but I’ve never seen a “home” version you could use. I would be very pleased if you could tell me the brand or source of them.

  14. Bea, as always, inspiring photos that make you want to cook (or freeze) something. And the star of the show, sorry…..Lulu! :)

  15. Love
    your blog, colors and weird flours you use in your recipe.
    I can find them all so I never use plain white flour for baking now.
    BTW where did you find the popsicle mold ? and pink spoons ?
    I’d love to get them .too

  16. Your photos are absolutely fantastic – are you a professional, by any chance?? And yes, they must be BIG!!! Mais oui!

  17. I also so agree that I enjoyed the magazine in large size. The photos, to me, are always mini works or art to be enjoyed and that gets lost in the small size magazine. Love your blog and the summer popsicle ideas. My kids have been enjoying fruit and juice pops since I picked up this magazine. Have a beautiful summer….

  18. Bonjour,
    Pourriez vous me communiquer un lien qui me permettrait de commander ce magazine en ligne avec une livraison en France ?
    Votre blog est magnifique et j’adore venir vous lire très régulièrement. Je suis émerveillée par vos photos magnifiques.
    Une lectrice de France (Pau).
    Avec mes remerciements.
    Marie-Jeanne

  19. I too am getting inspired to make those gorgeous popsicles. How fun it must have been to discover this magazine and then make the connection to all of the bloggers. It truly amazes me the link between such high caliber magazines and bloggers can be so short.

  20. Your photographs are more than stunningly beautiful. And as they say you eat with your eyes first…..
    Love your blog

  21. So beautiful. Refreshing colors and flavors – this post just brought a lightness to my evening after a sweltering day! I am inspired to get some popsicle molds . . .

  22. Thank you everyone. Claudia, I am trying ;-)
    We are eating a ton of pospicles, and I am completely hooked this summer. There will be more…come back to see…..

  23. Wow, that soup sounds fantastic. Like the epitome of a summer garden, all sun-kissed with bees buzzing. Yum.

  24. Everything, as always, is so beautiful. I want the corn soup and one of those popsicles too. You always add such soft, beautiful touches to the food you make, and to your posts. Inspiring.

  25. Hi – these recipes look wonderful. Could you tell me where you purchased the molds?

  26. Lovely!!! I can spend hours on your website and enjoy every second of it. Its so beautiful and inspiring…….

  27. Pingback: 25 Inspiring Reasons to Learn Photography

  28. You are such a talented photographer, Béa! And you are getting better and better… I’m amazed. I’m inspired.

  29. The popsicle molds look like the Progressive International PLP-1 molds. I love these! If you use them, it helps to partially freeze the popsicles before inserting the sticks (so the sticks don’t pop up a bit). Béa, your blog is extra wonderful. I have enjoyed perusing it so much. I am going to make your Œufs à la Neige au Chocolate this week. I’ll let you know how it turns out.

  30. To buy the popsicle molds, I just saw that Béa provides a link to them! At the top of her blog I clicked on “Amazon Store” then, once there (under “browse by category) I clicked on “cooking gear”.

  31. I just found out about your site, wow. I am totally blown away by your food images, use of colors, fabrics, and composition. Truly beautiful.

  32. I love the popsicles! they look so good and cute. How do you make the apple raspberry popsicle though? And where did you get the molds for the popsicles?

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