| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Native amer, Soups |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Corn kernels |
| 2 |
|
Garlic cloves, finely chopped |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
White pepper |
| 3 |
c |
Chicken stock |
| 3 |
c |
Cooked pumpkin |
| 2 |
|
Limes, juice and zest only |
| 1 |
tb |
Peeled and grated fresh ginger |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
GARLIC CREAM
This simple recipe is easy to prepare and utilizes two very basic
ingredients in Southwestern cooking: pumpkin and corn. It is a delicious,
rich-bodied soup, and the Ginger Lime Cream adds a refreshing zest. *****
In a medium covered pot, cook the corn kernels with a little water until
soft, about 10 minutes. In a food processor, process the corn until smooth
and run through a sieve and discard the skins.
Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan
and bring to a boil over medium-high heat. Reduce the heat to low, add the
pumpkin, and cook 10 minutes while stirring.
In another saucepan cook the lime juice and ginger 2 minutes over medium
heat. Remove from the heat and pour through a sieve to remove the ginger.
In a bowl, combine the ginger-lime juice, the lime zest (save some for the
garnish), and cream. Whip until the mixture has soft peaks.
Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and
garnish with the remaining line zest. Serve immediately.
From "Native American Cooking," by Lois Ellen Frank
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 25, 98
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”