Wednesday, July 8, 2015

Green Corn Soup

Wait, another green soup? Another corn soup? Why do I keep making these??

This one from 101 cookbooks may have been the best one yet. I didn't have enough corn for the original recipe, so I made up the bulk with extra zucchini. But I also did one other cool trick: I simmered the cobs of corn (after I'd cut off and set aside the kernels) in the broth water, so as to get way more delicious fresh corny flavor.

I also simplified the method for the recipe. The past few months it's been a wonder I've been cooking at all, I've been so busy with other stuff.

Sopa Verde de Elote
(adapted from 101 cookbooks)

4 tablespoons olive or coconut oil
1/2 white onion, minced
2 cloves garlic, minced
2 cups corn kernels
5 small-med zucchini, seeded, chopped into 1/4-inch cubes
3 1/2 - 4 1/2 cups water (I simmered two corn cobs [with the corn kernels cut off] in the water for extra corn flavor)
2/3 cup green peas
a small handful of fresh cilantro, plus more to serve
1 small serrano chile, charred and peeled
3 large romaine lettuce leaves, or equivalent
2 1/2 - 3 teaspoons fine grain sea salt, or to taste
to serve: toasted pepitas, cashew cream, lime wedges, cilantro, chopped roasted serrano

Heat oil in a large pot over medium-high heat. Saute onions. Add garlic, saute more. Add corn and zucchini, saute more. Add water and simmer. Add everything else, puree, bring to warm termperature, taste and adjust seasonings.

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