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Post Info TOPIC: Cream of Sweet Corn Soup


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Cream of Sweet Corn Soup
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It's almost sweet corn season!

Cream of Sweet Corn Soup

1 dozen fresh ears of sweet corn

1 large Vidalia onion, chopped

2 cloves garlic, minced or pressed

3 Tbsp Earth Balance buttery stick (or other nondairy margarine)

4 cups unsweetened nondairy milk of your choice

salt to taste

fresh herbs for garnish

Husk and clean the corn (find a friend to help). Slice the kernels off the ears into a big bowl, using a sharp knife. Scrape down the ears to get off all the juicy goodness. You want at least 7 cups of corn kernels.

Cook the onion and garlic in 2 Tbsp of the Earth Balance until soft and golden (5-10 minutes).

Combine the onion, garlic, 1 cup of the nondairy milk, and about 3/4 of the corn kernels in a food processor until smooth (you might have to do this in batches). Add to the rest of the milk in a soup pot. Add the remaining Earth Balance, the remaining corn, and salt to taste. Simmer for 15-20 minutes.

Spoon into bowls, top with fresh herbs, and serve. Goes well with a green salad and a crusty loaf of French bread.

Recipe modified from The New Vegetarian Epicure by Anna Thomas



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