Squash Fest 2006 Recipes
Corn Soup
(Serves 6 safely)
4 cups fresh corn kernels (about 6 ears of corn)
1/3 cup olive or sunflower oil
6 shallots, peeled and sliced
1 leek, washed and thinly sliced
1 medium Yukon gold potato, chopped into one inch squares
4 cups water
2 cups almond milk
1 Tbsp. sea salt
1 avocado, cut into ¼ inch dice
In a large saucepan simmer ears of corn in enough water to cover for five minutes.
Remove from water and when cool enough to handle cut kernels from the ears, reserving water for the soup. In a medium saucepan saute shallots and leek in olive oil until transparent and lightly browned.
Add corn kernels, then water, almond milk and salt.
Simmer for about 25 minutes. Puree in batches in blender. Garnish with avocado before serving.
