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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1405
Calories From Fat: 240
Total Fat: 26.7g
Cholesterol: 43.2mg
Sodium: 4515.3mg
Potassium: 4455.7mg
Carbohydrates: 253.7g
Fiber: 29.9g
Sugar: 58.3g
Protein: 65.8g