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)

Ingredients
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

Instructions
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.

No comments: