This week, I picked up a dozen ears of sweet corn at a local stand. Oh my! This was good stuff!
Yum.
I wanted to do something a little non-traditional with this sweet corn. So, I came up with this roasted corn soup recipe. This was epic, I tell you!
First, roast the corn. This could be done on a grill, but since we don’t have one, I did it in the oven. Of course, if I would have grilled it then I would have grilled it in the husk (my grilling preference). Instead, I took the kernels off and drizzled a touch of olive oil, s & p and roasted in the oven at 400 degrees for about 30 minutes (giving it a stir halfway through).
I love eating the corn off the cob – especially the bricks!
In the meantime, cut up the cobs into smaller pieces, and bring them to boil with 4 cups of water. Let simmer for about 30 minutes (while the corn is roasting).
In a saute pan over medium heat, add 1 TBSP of olive oil and saute 1 zucchini (diced), 1 red pepper (diced), 3 small shallots (minced) and 4 garlic cloves (minced).
In a blender, add corn, sauteed vegetables, 2 cups of the corn stock and puree. Next, add 2 cups of soy/rice/almond milk (I used rice milk).
Return soup back to the pot and check for seasoning. I didn’t think it needed much seasoning, because….well, it’s sweet corn at it’s prime!
After this, I’m sold. I’m freezing corn for the winter and saving it just for this recipe. Roasted corn soup on a cold winter’s day? Oh yes. You MUST try this. I added extra black pepper to give it a bit of a kick. Also added a basil leaf.
Served with some tomato/cucumber salad from yesterday.
I ate it ALL. And pondered a second bowl, but I refrained.
Do you have a non-traditional sweet corn recipe? I’d love to know about it! Do tell!
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Posted in Soup on 22. Jun, 2009
Ingredients
3 Cans Sliced Mushrooms
2 Cups Soy Milk
1 Tbsp Vegan Margarine
1 Tbsp Flour
1 Tsp Thyme
Salt and Pepper to Taste
Directions
In a medium sauce pan melt the margarine. Once melted, add the flour and whisk together. Continue to whisk while slowly adding all the soy milk. When the mixture is free of lumps add the mushroom juice and mushrooms. Blend everything together until the mushrooms are pureed. Add thyme and salt and pepper to taste. Cook on low heat until completely heated.
Posted in Soup on 22. Jun, 2009
Ingredients
3 Cans Asparagus Tips
2 Cups Soy Milk
1 Tbsp Vegan Margarine
1 Tbsp Flour
Salt and Pepper to Taste
Directions
In a medium sauce pan melt the margarine. Once melted, add the flour and whisk together. Continue to whisk while slowly adding all the soy milk. When the mixture is free of lumps add the asparagus juice and tips. Blend everything together until the asparagus is pureed. Add salt and pepper to taste. Cook on low heat until completely heated.
Posted in Soup on 22. Jun, 2009
Ingredients
1 Large Onion Cut In Large Chunks
2 Cloves Garlic
2 28oz Cans Whole Tomatoes
1 Small Can Tomato Paste
1/2 Cup Ketchup
4 Cups Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 TspThyme
1 Tsp Basil
1 Tbsp Sugar
2-3 Bay Leaves
1/2 Tsp Baking Soda (If needed)*
Directions
Add all ingredients to a large crock pot. Cook on high for about 5-6 hours. The onions should be soft and the tomatoes should be break up easily. Blend well in a food processor or with a hand blender.
If making this on the stove, cook on a low heat and stir often.
Garnish with a drop of vegan sour cream.
This soup tastes best the next day and can be frozen.
*Add baking soda if the soup tastes too acidic.
Posted in Soup on 22. Jun, 2009
Ingredients
2lbs Carrots (Peeled and cut into small chunks)
10 Cups Water
2 Vegetable Stock Cubs
1 Large Onion (Cut into small chunks)
1 Can Chick Peas (Washed and Drained)
1/4 Tsp Cinnamon
Dash or Two Mild Curry Powder
Dash or Two Ground Corriander
Salt and Pepper to Taste
1/4 Cup Soy Milk
Directions
In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft. Once the carrots are soft, turn off the heat and blend everything in the pot. Add the chick peas and blend into the soup. Add the rest of the ingredients and stir well. Add more spices if needed.
This soup tastes best the next day and it can be frozen.
