If I squint, it might feel like fall a little. I almost thought about wearing something with sleeves, but for the most part, but it still feels like summer down here in Savannah. The calendar says autumn, and that means soup. YAY soup, my favorite food. This soup uses fresh corn, which we still have down here: a perfect verging into fall soup.
This is a creamy soup, but has no dairy. The richness comes from silken tofu. You can put cream in if you want, but you don’t really notice, and your fat bum will thank you if you leave it out.
Makes enough for 4-6 for lunch.
Peel and cut the kernels off of
Hold the kernels in a bowl, and add the cobs to
- 6 cups of water or veggie stock (chicken is too overpowering)
Bring to a boil and then reduce heat. Keep at a simmer for about 30 minutes. Remove cobs and discard.
Blanch the corn kernels in boiling corn broth for about 4 mins. Remove and set aside 1 cup of corn kernels.
You should have about 4 cups of corn broth left. In a blender, food processor, or, if you are wise enough to have an immersion blender, process the broth with the remaining corn and the following:
- 2 cloves garlic
- 2 Tablespoons sugar
- 2 1/2 teaspoon salt
- 1 Tablespoon of pureed chili’s in adobo*
- 16 pkg of silken tofu, drained
Return to heat, add reserved corn and stir until bubbling. If too thick, allow it to simmer some liquid off. Just before serving add
This goes nicely with cheese quesidillas or fresh bread.
As always, soup is better on the second day.
*chilis in adobo can be found in the Mexican section of your local grocer. Open the can and pureed the contents for a quick, strong and spicy sauce. If you don’t want to work that hard, use 1 chili, minced, and about 1/2 teaspoon sauce, depending on how hot you like it.