Corn Soup, Parve/vegan, Virtually Fat-Free

INGREDIENTS

INSTRUCTIONS

(To my Veglife friends, I'm posting this to you even though original
request came through Jewish-food. It's relevant to both lists. Donna)
Hello Alan and list(s), Here is a totally altered version of corn soup from
STILL LIFE WITH MENU by Katzen. Still, I give credit where a little credit
(or blame!) is due. Her version is on p. 82 if you want to try the
original.
Also, I frequently throw in corn off the cob when I make
tomato-bean-whatever soup out of things I froze from my garden (usually
also peppers, chilies, tomatillos, potatoes, dill, basil... you know, stone
soup). The corn is a pleasant addition of flavor and color.
Before starting, I highly recommend making your own vegetable stock. Begin
days or months earlier by saving veggie cores, stems, pulp from making veg.
juice if you do that, about-to-go-yucky stuff from your veggie drawer, etc.
Keep all this in a bag in the freezer. (I also add bean cooking water if I
have it). Put veggie matter in large pot. (Make sure there's a stinky thing
like onion, scallions, leeks, etc. in it.) Add "some" herbs like bay and
thyme, also "some" soy sauce. Add lots of water and boil endlessly (or 6-10
hours). If you live somewhere cold, put it on the stoop to cool. Strain and
freeze until needed. You can even compost the remains.
Cook the corn in the boiling stock until it is extremely well-done. Add
seasonings and sesame oil. Cool enough to handle. Process (or blend) until
very finely pureed. (The corn "skin" never goes away.) If desired, strain
(I never do, but we like the slight resistance provided by the skins). Add
oil. Serve very hot. Garnish.
If desired, add other seasonings at the end. Fresh dill would be nice;
parsley okay.
Because this is not a real cream soup (though it can sort of pass for it)
you can freeze it and reheat it, even unto boiling, and it is great. I put
it in small containers and freeze for quick meals, lunch at work, etc. It's
nice to have the taste of fresh corn all year; we find that frozen,
blanched, off-the-cob gets too soggy to pass for fresh if just heated and
served as is.
Posted to JEWISH-FOOD digest V97 #006
From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com>
Date: Mon, 6 Jan 1997 14:15:36 -0500

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