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Summer Corn Soup (vegan!)

07 Aug
Summer Corn Soup (vegan!)

Side note before I get to the main topic – I just noticed that ALL of my posts so far have something in parenthesis in the title… Interesting…

So I’ve made a few fantastic dishes lately, but I wanted to blog about this one for my wonderful Sea Star – who is vegetarian – so she can take advantage of it while corn is C-H-E-A-P. Her boyfriend is vegan, so this works for him too, but it’s for her – most certainly. 🙂

This dish uses every part of the corn, and after you strain the broth, you can still put the husks and silks into the compost!

I made this Corn Soup for game night, served chilled, and it was pretty good. I would like to try it hot also, I think it would really be delicious.

Gabby had to help me, of course…

The Princess needed to have her picture taken after helping me make the salsa…

The kids all love to help me cook and clean – I know that will not last for forever, so I take advantage of it now and let them help any way they can!

Two tools I recommend for this recipe:

An immersion blender – I LOVE mine. Especially when I am making something hot that needs to be pureed (like this soup, or tomato/red pepper soup), it’s so much easier than transferring to a blender, pureeing and then transferring back…

The Vidalia Chop Wizard – This LOOKS gimmicky, but I swear it’s worth it! It chops, contains, measures and keeps you from crying.

This recipe is adapted from http://17bites.wordpress.com

Corn Broth

What You Need:

  • 8 ears of corn
  • 12 cups water

What to Do With All That:

  1. Shuck the corn, placing all of the husks and silks into a stock pot.
  2. Cover with 12 cups of water.
  3. Bring to a boil.
  4. Reduce to medium-low heat and simmer for about an hour.
  5. Strain the broth and freeze any extra for future use!

Looks interesting… This is the strained corn broth. I froze a whole bunch.

Summer Corn Soup

What You Need:

  • 1 1/2 cups corn broth (don’t skip this and use veggie broth – the corn broth really MAKES this soup!)
  • 8 ears corn
  • Dried parsley
  • Butter (or olive oil)
  • salt & pepper
  • 2+ cloves garlic, crushed
  • 1 onion sliced
  • olive oil
  • 1 red onion, diced
  • cilantro
  • 1 lime
  • 1 avocado
  • 1 jalapeno, diced

What to Do With All That:

  1. Preheat oven to 400 degrees. Arrange your 8 ears of corn on a cookie sheet. Top with butter or olive oil, dried parsley, salt and pepper. Cover with foil, and roast for 20 minutes.
  2. While that is cooling, saute garlic and onion in olive oil for about five minutes.
  3. Cut the corn off of the cobs, splitting 3 and 5 groups out for different uses:
  4. Add the group of corn kernels from the 5 cobs to the garlic and onion, puree with an immersion blender.
  5. Add 1 1/2-2 cups corn broth (depending on how thick you like your soup) and heat gently for about 5 minutes.
  6. To top your soup: in a bowl, mix the remaining roasted corn (from the group of 3), a tablespoon of olive oil, a few tablespoons of finely chopped red onion, two tablespoons chopped cilantro, the juice of one lime, chopped avocado, and diced jalapeno. Mix.

Summer Corn Soup topped with Corn Salsa

Enjoy!

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Posted by on August 7, 2012 in Uncategorized

 

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