Sunday, August 30, 2009
Cream of Sweet Corn, Dill & Zucchini Soup
The August 2009 raw blended soup extravaganza continues with this knock-out recipe -- an elegant, pale jade soup of smooth, thick consistency sprinkled with freshly chopped dill. Makes two bowls. Pairs delightfully with crispy Rainy Day Crackers.
Cream of Sweet Corn & Zucchini Soup with Fresh Dill
1 Tablespoon chia seed
2/3 cup water
1 ear sweet corn
1 med. zucchini (same size as corn cob)
1 lemon's juice
1/3 cup fresh chopped dill
2 Tablespoons nutritional yeast
1 Tablespoon miso
sea salt and black pepper to taste
Put water and chia seeds in blender to soak while you cut sweet corn kernels off cob and prepare other ingredients. Add everything to blender except about two teaspoons of fresh dill, for garnishing bowls. Blend and taste, add more lemon, salt, pepper or water if desired. Warm soup in a small saucepan on medium-low heat, stirring constantly with a wooden spoon until temperature reaches 100 degrees. Pour into two bowls and garnish with one teaspoon reserved dill each. Bon appetit!