Golden Corn Soup Recipe
Soup stock:
Veggies & seasoning:
A note about the ingredients: For a lot of the veggies, I used whatever was available from the local farm stand where I work. You can change things like the type of pepper for the base (bell, whatever), or how much garlic, or the type of leafy green to add. The large local heirloom really makes the base so yummy , but if it's not available to you, fresh tomatoes, diced canned tomatoes, anything like that will work. If you're not a vegetarian, you can use chicken stock for building the soup base and ham or bacon or sausage instead of Braggs, smoked paprika and chipotle for a touch of a heavy ("umami", as they say) and smoky flavors.
Add all the soup base stock ingredients to a large sauce pan. Heat over med high heat. Stir it up and let it simmer. Continue adding about 1/4 cup of water at a time as the ingredients cook together and the moisture evaporates. Be sure nothing burns. Get everything soft and well married together. The base takes about 15 minutes to look like a good concentrated soup base.
Add the squash, potato, kale and spice. Stir well. Add about 1 cup of water. Continue cooking over medium high heat stirring occasionally. Let the kale get wilted.
Add the corn and enough water to cover the corn. Stir everything well. Bring to a boil. Stir very well, cover and let simmer over low heat until all the ingredients are tender (check potato especially). About 30 minutes.
Turn off heat. Season to taste. Add one bunch of chopped cilantro. Cover and let last bit of seasoning and cilantro sit for about 20 minutes.
Take about a quarter of the contents of the soup and blend well to a puree. Add back to the soup and stir well.
Then enjoy. It's so yummy.
Soup stock:
- 1 small finely chopped onion
- 1 small finely chopped anaheim pepper
- 1 large heirloom tomato well chopped and make sure the juice gets in there too
- 1 heaping tbs yellow curry powder
- 3 cloves chopped garlic
- 1 tsp vegebase powder
- 1 tbs butter
- 1 tbs Bragg's Liquid Aminos
- 2 tsp evoo
- salt and pepper
- 1/4 c water to start. Have another approx 4 quarts of water to use during cooking.
Veggies & seasoning:
- 1 cup worth of summer squash diced
- 2 cups chopped potato
- 1 bunch of finely chopped kale
- I used the following spices to taste: cayenne pepper, smoke chipotle powder, smoked paprika, regular paprika, cumin, coriander
- fresh thyme, about 3 sprigs
- 12 ears of corn, shucked, washed and then cut the kernels off. This is easier to do if you break the ear in half and use a sharp knife down the cob in about 5 turns.
- one bunch of chopped cilantro
A note about the ingredients: For a lot of the veggies, I used whatever was available from the local farm stand where I work. You can change things like the type of pepper for the base (bell, whatever), or how much garlic, or the type of leafy green to add. The large local heirloom really makes the base so yummy , but if it's not available to you, fresh tomatoes, diced canned tomatoes, anything like that will work. If you're not a vegetarian, you can use chicken stock for building the soup base and ham or bacon or sausage instead of Braggs, smoked paprika and chipotle for a touch of a heavy ("umami", as they say) and smoky flavors.
Add all the soup base stock ingredients to a large sauce pan. Heat over med high heat. Stir it up and let it simmer. Continue adding about 1/4 cup of water at a time as the ingredients cook together and the moisture evaporates. Be sure nothing burns. Get everything soft and well married together. The base takes about 15 minutes to look like a good concentrated soup base.
Add the squash, potato, kale and spice. Stir well. Add about 1 cup of water. Continue cooking over medium high heat stirring occasionally. Let the kale get wilted.
Add the corn and enough water to cover the corn. Stir everything well. Bring to a boil. Stir very well, cover and let simmer over low heat until all the ingredients are tender (check potato especially). About 30 minutes.
Turn off heat. Season to taste. Add one bunch of chopped cilantro. Cover and let last bit of seasoning and cilantro sit for about 20 minutes.
Take about a quarter of the contents of the soup and blend well to a puree. Add back to the soup and stir well.
Then enjoy. It's so yummy.