Corn soup, parve/vegan, virtually fat-free

Yield: 1 Servings

Measure Ingredient
6 cups Boiling stock
6 cups Corn off the cob (frozen or fresh, but raw)
Salt and soy sauce to taste
Freshly ground black pepper to taste
½ teaspoon Sesame oil
Minced parsley or scallion greens for garnish, optional

(To my Veglife friends, I'm posting this to you even though original request came through Jewish-food. It's relevant to both lists. Donna) Hello Alan and list(s), Here is a totally altered version of corn soup from STILL LIFE WITH MENU by Katzen. Still, I give credit where a little credit (or blame!) is due. Her version is on p. 82 if you want to try the original.

Also, I frequently throw in corn off the cob when I make tomato-bean-whatever soup out of things I froze from my garden (usually also peppers, chilies, tomatillos, potatoes, dill, basil... you know, stone soup). The corn is a pleasant addition of flavor and color.

Before starting, I highly recommend making your own vegetable stock. Begin days or months earlier by saving veggie cores, stems, pulp from making veg.

juice if you do that, about-to-go-yucky stuff from your veggie drawer, etc.

Keep all this in a bag in the freezer. (I also add bean cooking water if I have it). Put veggie matter in large pot. (Make sure there's a stinky thing like onion, scallions, leeks, etc. in it.) Add "some" herbs like bay and thyme, also "some" soy sauce. Add lots of water and boil endlessly (or 6-10 hours). If you live somewhere cold, put it on the stoop to cool. Strain and freeze until needed. You can even compost the remains.

Cook the corn in the boiling stock until it is extremely well-done. Add seasonings and sesame oil. Cool enough to handle. Process (or blend) until very finely pureed. (The corn "skin" never goes away.) If desired, strain (I never do, but we like the slight resistance provided by the skins). Add oil. Serve very hot. Garnish.

If desired, add other seasonings at the end. Fresh dill would be nice; parsley okay.

Because this is not a real cream soup (though it can sort of pass for it) you can freeze it and reheat it, even unto boiling, and it is great. I put it in small containers and freeze for quick meals, lunch at work, etc. It's nice to have the taste of fresh corn all year; we find that frozen, blanched, off-the-cob gets too soggy to pass for fresh if just heated and served as is.

Posted to JEWISH-FOOD digest V97 #006 From: Mark Cohen or Donna Himelfarb <mark.cohen@...> Date: Mon, 6 Jan 1997 14:15:36 -0500

Similar recipes