Recipe - Corn Soup Parvevegan Virtually Fat-Free

6 cup Boiling stock
6 cup Corn off the cob (frozen or
fresh, but raw)
Salt and soy sauce to taste
Freshly ground black pepper
to taste
One half teaspoon Sesame oil
Minced parsley or scallion
greens for garnish,
optional

(To my Veglife friends, I'm posting this to you even though original
request came through Jewishfood. 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
tomatobeanwhatever 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, abouttogoyucky 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 610
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 welldone. 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, offthecob gets too soggy to pass for fresh if just heated and
served as is.

Posted to JEWISHFOOD digest V97 #006

From: Mark Cohen or Donna Himelfarb mark.cohen@relex.com

Date: Mon, 6 Jan 1997 14:15:36 0500