latin corn soup

September 6, 2010

What to do with fall’s bounty? My parents came home from their cottage yesterday. On their way they stopped at a farmer’s market and, as is want to happen, they bought way too much stuff because it all looked so fresh and tasty. They came over to say hi and brought a dozen ears of corn to add to the half dozen I had just bought at the farmers’ market in the city that morning! So being up to my ears in ears of corn I decided to make corn soup and corn, peach, and tomato salsa. When trying a new recipe I always make just one batch in case I don’t like it. But when I hit on a successful recipe, like this one, I always wish I had made two or three!

2 cups thinly sliced onions

2 tsps olive oil

3 garlic cloves, minced

1 fresh chile, minced

2 tsps ground coriander

1 1/2 tsps dried oregano

1 tsp salt

2 cups veggie stock

1/4 cup thinly sliced radishes

2 cups peeled and diced sweet potatoes

1 cup diced red bell pepper

1 14-oz can coconut milk

1 1/2 cups diced tomatoes

1 1/2 cups fresh corn kernels (4 – 5 ears)

2 tbsps lime juice

2 tbsps chopped fresh cilantro or parsley

avocado cubes (optional)

In a soup pot on medium-high heat, cook the onions in the oil for about 5 minutes, until just beginning to soften. Add the garlic, chile, coriander, oregano, and salt and stir constantly for a minute. Stir in the veggie stock and radishes, sweet potatoes, and bell peppers. Cover and simmer, stirring occasionly, until the vegetables are tender, about 10 minutes.

When the vegetables are tender, add the the coconut milk, tomatoes, and corn and bring back to a simmer, stirring occasionly. Stir in the lime juice and cilantro. Top each serving with ripe avocado cubes, if you wish.

Adapted from Moosewood Restaurant Cooking for Health

thick mushroom stock

January 30, 2010

This goes with the Winter Portobello Stew but could be used for other yummy mushroom-y things.

1/4 cup or more dried porcini mushrooms

2 teaspoons olive oil

1 onion, coarsely chopped

1 carrot, chopped

1 large garlic clove, chopped

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram or 1 teaspoon dried (or I use thyme)

1/2 cup dry white or red wine (red makes it much heartier)

1 tablespoon flour

salt and pepper, to taste

1 teaspoon red wine vinegar

Cover dried mushrooms with 1 1/2 cups hot water and set aside. Heat oil in saucepan over high heat. Add chopped onion, carrot, garlic and mushrooms. Sauté, stirring occasionally, until well-browned, about 10 minutes. Reduce heat to medium, stir in tomato paste, marjoram and wine, and sprinkle on flour. Cover pan and cook until wine is reduced to syrupy glaze, about 3 minutes. Add porcini and their soaking water, 1/2 teaspoon salt, a little pepper and vinegar and simmer 20 minutes. Strain well (although if you are adding this stock to a stew, like the Winter Portobello Stew, leave the veggies and just add the whole shebang). Concentrate stock by simmering it, uncovered, until desired strength. Makes about 1 cup.

– Vegetarian Cooking for Everyone by Deborah Madison.