Sunday, July 30, 2006
This is easily one of my favorite recipes. I look forward to corn season each year so I can make this. It seems more complicated than it is, but this recipe is much better with the homemade broth.
4 ears of corn
4 cups water
1/2 - 1 large onion
1-2 cloves garlic
1 can light coconut milk
1. Broth: Fill pot with 4 cups water. Remove skins from onions, potatoes, and garlic, put in water. Cut the kernals off the cob (like this) and place the cobs in the pot (like this). Boil until mixture is about 2 cups. (This takes about as much time as it does to prepare everything else and clean up a bit.)
2. Chop onion into bits, saute until clear and a bit browned. Set aside.
3. Chop potatoes into bite sized pieces while onion is sauting (like this). Set aside with corn and chopped garlic.
4. Strain broth. Return clean broth back to pot, add 16 oz. light coconut milk or soy milk.
5. Add sauted onions, chopped potatoes, corn, garlic, 1/2 tsp. pepper, salt/braggs, and some fresh or dry tarrgon.
6. When potatoes are almost done, turn heat down and let cool 5 min before serving.
7. Remove about 1/2 of the soup and blend unil smooth. Return to pot and mis together.
8. Pour into bowls, adding a few taraggon leaves. Dust with salt, pepper.
Soy milk can be used for those who are sensitive to the taste of coconut or want a low fat version.
Blue potatoes makes a wonderful fun color of soup and helps brighten up this light colored soup.
Other veggies can also be added, but I prefer to highlight the simple and sweet taste of the corn.