Posted: 6/13/2007 7:00:56 AM
|Two 15 oz cans of low sodium, low fat chicken broth, pour in sauce pan and heat|
Fill the cans with water and swish... add to broth that is simmering
Remove kernels from six ears of corn and set aside
Dice nice sized onion
sliced garlic to your taste
Dice 1/2 each of red and green pepper
Dice 1 carrot
Dice two stalks of celery
a couple of medium potatoes, in small to medium dice
Olive or canola oil...your choice
freshly cracked pepper
Sprigs of fresh rosemary
sprigs of fresh tyme
couple of bay leafs
cumin, a dash or two
about 1/2 cup of white wine or vermouth.
grated cheese, optional
Sweat the aromatics using the usual basic soup starter method. I wont type it all out, because you guys know what to do. And season as you go...
Add the cumin to the aromatics. increase heat
Add wine or vermouth and reduce.
Add couple of pats of butter and melt in, provides creamy texture
Add all the corn, and mix well and let sautee with aromatics a few minutes
Add simmering chicken broth
Add fresh herbs
Simmer for about 15 minutes, potatoes should be done.
Remove bay leafs and herb sprigs and discard
Take your blender or food processor, add several ladles of soup and process, then return to pot
Do this two more times. So you process roughly half the soup...
Add more butter.
Add a couple of handfuls of grated cheese, which is optional