Date: Fri, 18 Sep 1998 16:21:13 -0700
From: Sue Moses (cnsmoses@theriver.com)
Here's a delicious soup from "Everyday Cooking with Dr. Dean Ornish"
The Ginsberg's Creamy Corn Soup
1 cup finely diced onion
1/4 cup Veg. broth
3 cups fresh or frozen corn kernels, or 2 (15 oz) cans corn, drained
2 Tbsp diced green chilies (I use a small can)
2 Tbsp diced red pimiento
2 cups nonfat milk
Salt & pepper
Cayenne pepper (optional)
1 Tbsp cilantro (optional)
In a large saucepan, combine onion and veg broth. Bring to a simmer,
covered, over moderated heat and simmer until onion is softened, about 5
minutes.
Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to
combine.
Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a
boil. Cover, adjust heat to maintain a simmer, and cook until corn is
tender, about 5 minutes. Cool slightly, then puree in blender or food
processor until smooth. Return soup to pot. Stir in
corn/chile/pimiento mixture. Reheat gently, season to taste with salt &
pepper. Add a pinch of cayenne if desired.
Serves 4
Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol:
2.2 mg
Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 mg (with fresh corn
& no salt added)
This is also excellent with some diced cooked potatoes added, (or in a
pinch some thawed potatoes O'Brien), which makes a nice corn chowder.
kwlacto lacto