"Live in the sunshine, swim in the sea, drink in the wild air."
--Ralph Waldo Emerson
The beauty
of summertime is that we have so many wonderful choices: should I sleep in late today, go for a
swim, read a book, or eat chilled watermelon? In the Midwest, July is corn season. Fresh corn is showing up at the New
Albany Farmers Market. My heart is happy! Should I make corn on the cob, corn & black bean salad, Mexican street corn, or cornbread?
Here is one of my favorite recipes for corn soup. This 6 ingredient recipe is great to make
with your kids.
GROWING HEALTHY
KIDS: Our Recipe Collection
CORN SOUP
CLEAN husks
and silks from:
·
5
ears of fresh corn
REMOVE
kernels from the cobs using a sharp knife and set aside.
MELT in a medium saucepan over medium heat:
·
2
Tablespoons vegan butter
ADD:
·
1
medium onion, diced
·
1
clove garlic, minced
SAUTE until
onion is softened, about 20 minutes.
ADD:
Corn
kernels
·
1
Tablespoon white wine vinegar
·
4-1/2
cups vegetable stock
REDUCE heat
and simmer until corn is tender, about 10 minutes.
USE a
slotted spoon to remove 1 cup of the corn-onion mixture and set aside. Transfer
remaining soup in small batches to blender and puree until completely smooth,
about 3 minutes per batch. Return to
saucepan and stir in reserved corn-onion mixture.
REHEAT until
steaming.
SEASON to
taste with salt and pepper.
SERVE topped
with smoked paprika.
With love,
Nancy
Heinrich, MPH
Founder and
Wellness Architect
Growing
Healthy Kids, Inc.
