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The Key to Let's Do Lunch is to "Add a Little Something Fattening" to something nonfattening, to make it Taste Great! Read the New Red Book to find out how this is done!

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 Post subject: Corn Soup
PostPosted: Mon Jun 18, 2012 7:20 am 
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Corn Soup
Martha Stewart Living, July 2012

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.


Prep Time 30 minutes
Total Time 1 hour 40 minutes
Yield Serves 4
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Ingredients

6 corncobs
1 dried bay leaf
1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
5 fresh thyme sprigs
2 tablespoons light vegetable oil, such as grapeseed
1 tablespoon chopped garlic (from 2 garlic cloves)
1 to 2 cups corn kernels (from 3 ears)
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Sliced scallion, for garnish


Directions


Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.


Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.


Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

Thank you, Tina for posting this on FB!

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Linda
"God grant me the serenity
to accept the people I cannot change,
the courage to change the one I can,
and the wisdom to know it's me."

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"And ye shall eat in plenty, and be satisfied, and praise the name of the LORD your God, that hath dealt wondrously with you: and my people shall never be ashamed.


Last edited by LINDA RN on Mon Jun 18, 2012 8:24 am, edited 1 time in total.

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 Post subject: Re: Corn Soup
PostPosted: Mon Jun 18, 2012 11:30 am 
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Joined: Fri Jun 19, 2009 7:34 am
Posts: 260
Location: Newport News, VA
Linda,
Thank you for posting it here.
Tina

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"People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas. "
~Author Unknown


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