Wednesday, December 5, 2007

Sweet Corn and Red Pepper Soup

We often give cookies as a gift around the holidays but you can also do hot meals that can be reheated soon after they are given away. You could give a neighbor this in a mason jar with a nice lid and a card, as long as they eat it within a few days.

7 cups vegetable or chicken stock
8 ears fresh corn on the cob, shucked
1 medium carrot, grated
1 large onion, chopped
1 clove garlic, minced
1/2 cup green pepper, diced
2 tbsp vegetable or organic canola oil
2/3 cup raw cashews
1/2 cup dry sherry
Sea salt and freshly ground pepper, to taste
1 medium red bell pepper, finely diced
Fresh parsley or cilantro, minced

In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes. Remove corn and set aside to cool. Cut corn kernels off cobs. Then use the back of your knife to scrape the "milk" off the cobs into the stock. In a skillet, saute' a carrot, onion, garlic and green pepper in the oil until soft. Blend corn kernels, cashews and sherry in a food processor with enough stock to help puree the mixture. Add puree' to soup pot, bring to simmer. Season with salt and pepper. Serve garnished with red pepper and parsley. Serves 6.

Please note:
This is from Mother Earth News Oct/Nov 2007 page 66.


Thoughts from a person living a creative life.