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)
1/2 avocado
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!


glutenfreeforgood said...

Diana -- you've got some good looking soupy, bisquey things going on over here. I love the idea of raw soups. I've never used galangal root before. I'll have to look for that. I have to admit I've never used Herbamare either. That one is on my "to buy" list (has been for a long time). Now I'll add galangal (why is that so hard to type?) root.


You're always a fun wealth of information!


Diana said...

Thanks, Melissa! Galangal is hard to type and hard to find. We get it frozen at our local Asian food store (Trans World Market). They sell daikon, young coconut, ginger and other fresh produce but the galangal they freeze - must be a reason for that...