Today I went to Meadow Lake with a few friends from the department. It was lovely...I worked a little on the diss. Then I came home and cooked. After I went to the grocery store. I think I am on a corn kick. Corn soup was the meal for the week. I also cooked up some sweet brown rice (sticky rice) that I am going to dish up with some sauteed veggies. I used a modified corn soup receipe. It was an experience to say the least. I really, really, really need a new, bigger food processor.
Here is what I ended up using in the soup.
4 ears of fresh corn (local)
1 medium/large potato (grown in this here state!)
1 medium onion (I used two small, one red, and one white from the farmers market)
1 TBS organic butter
1/2 tsp salt
4 cups of veggie broth
Here's what I did:
First, get the corn off the cob. This was interesting. I used a knife. Some of it got on my cutting board...some of it all over my kitchen. Note: this was a theme with this soup.
Put that to the side.
Chop the onion and the potatoes. I cut the potatoes in about inch squares.
Put the onion in a pan with the butter and the salt. Sautee.
Put the onions, broth, and potatoes in a bigish pot and cook for 10 minutes at a boil.
At about 10 minutes add the corn and cook for another 2 minutes.
Then take your food processor. NOTE if you have a small food processor drain the veggie mixture out!!! Take the veggies (or the veggies and broth if you have a big processor) and process to a puree.
If you put the soup mixture in the processor that is too small it will end up all over your kitchen...360 degrees style. Trust me, I know.
Mix it all together and you have a pretty good damn soup.
The recpie on line says you can add cilantro, avocado, or some kind of chille...or something as a garnish when you serve it on top. I make it for the week, so I haven't tried it with this but I bet it is good!
This soup is pretty tasty. It can be served cold or hot. Delicious! Enjoy.
(The pictures don't do the taste justice, so they are not included.)
