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Food For Thought: Cold (or Hot) Corn Soup -- adapted
Hello Everyone less
God bless you this day.
I saw this recipe on TV -- Food Network's "The Kitchen" by chef Alex Guarneschelli. I, of course, had to change it up to make it less fattening, and without added salt and without added sugar. We've had it twice already this Summer, and plan to have it again, soon while the fresh corn is still available.
8 medium ears corn
1 Tbsp Olive oil (divided)
5 spring onions/scallions
2 cups 2% milk
2 cups nonfat milk
1 tsp hot sauce
1 Tbsp Worcestershire Sauce.
Cut corn off the cobs. In a large pan pour the milk into it and place the corn cobs (stripped of the corn) and simmer on medium low for about 15 minutes. This will impart any remaining corn cob juices into the milk. mmmmmmmm
Slice all the scallions/spring onions thinly, and saute in saute pan with 1 tsp olive oil until lightly charred
Saute the corn (the corn which you cut off the cobs) in 2 tsp olive oil until lightly charred.
Remove cobs from large pan, and discard.
Add 1 tsp hot sauce to the milk infused with corn cob juices (I used Burman's Hot Sauce from ALDI because it is made with aged cayenne peppers). I prefer the taste of cayenne peppers in this application.
Add 1 Tbsp Worcestershire Sauce.
Add the sauteed scallions/spring onions
Take half of the sauteed corn and add to the milk infused with the corn cob juices.
Use an immersion blender to carefully blend the steamed milk infused with corn cob juices, half the sauteed corn and the sauteed scallions/spring onions.
NOTE: If you do not have an immersion blender, you can use a regular blender -- but be careful not to burn yourself.
Add the other half of sauteed corn
Enjoy cold or hot. I like it both ways, but prefer it hot. Mmmmmmmmmmmmm
You can also find a video of chef Alex Guarneschelli making it on The Food Network "The Kitchen". She uses Half 'n Half instead of milk, and she used quite a bit more Olive Oil, and also adds Brown Sugar. I'm sure it's delicious her way, but, we truly enjoyed our version.
Matthew 4:4 But He answered and said, “It is written: ‘Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.’”
John 14:1-3 (KJV)
14 Let not your heart be troubled: ye believe in God, believe also in me.
2 In my Father's house are many mansions: if it were not so, I would have told you. I go to prepare a place for you.
3 And if I go and prepare a place for you, I will come again, and receive you unto myself; that where I am, there ye may be also.
Also, for the following song "10,000 Miles" recorded by Mary Chapin Carpenter is pretty amazing and reminds me of The Lord.
https://www.youtube.com/watch?v=YwjIFk2vlrc
Jesus loves you, and He is coming back.
God bless and keep you,
Mack
God bless you this day.
I saw this recipe on TV -- Food Network's "The Kitchen" by chef Alex Guarneschelli. I, of course, had to change it up to make it less fattening, and without added salt and without added sugar. We've had it twice already this Summer, and plan to have it again, soon while the fresh corn is still available.
8 medium ears corn
1 Tbsp Olive oil (divided)
5 spring onions/scallions
2 cups 2% milk
2 cups nonfat milk
1 tsp hot sauce
1 Tbsp Worcestershire Sauce.
Cut corn off the cobs. In a large pan pour the milk into it and place the corn cobs (stripped of the corn) and simmer on medium low for about 15 minutes. This will impart any remaining corn cob juices into the milk. mmmmmmmm
Slice all the scallions/spring onions thinly, and saute in saute pan with 1 tsp olive oil until lightly charred
Saute the corn (the corn which you cut off the cobs) in 2 tsp olive oil until lightly charred.
Remove cobs from large pan, and discard.
Add 1 tsp hot sauce to the milk infused with corn cob juices (I used Burman's Hot Sauce from ALDI because it is made with aged cayenne peppers). I prefer the taste of cayenne peppers in this application.
Add 1 Tbsp Worcestershire Sauce.
Add the sauteed scallions/spring onions
Take half of the sauteed corn and add to the milk infused with the corn cob juices.
Use an immersion blender to carefully blend the steamed milk infused with corn cob juices, half the sauteed corn and the sauteed scallions/spring onions.
NOTE: If you do not have an immersion blender, you can use a regular blender -- but be careful not to burn yourself.
Add the other half of sauteed corn
Enjoy cold or hot. I like it both ways, but prefer it hot. Mmmmmmmmmmmmm
You can also find a video of chef Alex Guarneschelli making it on The Food Network "The Kitchen". She uses Half 'n Half instead of milk, and she used quite a bit more Olive Oil, and also adds Brown Sugar. I'm sure it's delicious her way, but, we truly enjoyed our version.
Matthew 4:4 But He answered and said, “It is written: ‘Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.’”
John 14:1-3 (KJV)
14 Let not your heart be troubled: ye believe in God, believe also in me.
2 In my Father's house are many mansions: if it were not so, I would have told you. I go to prepare a place for you.
3 And if I go and prepare a place for you, I will come again, and receive you unto myself; that where I am, there ye may be also.
Also, for the following song "10,000 Miles" recorded by Mary Chapin Carpenter is pretty amazing and reminds me of The Lord.
https://www.youtube.com/watch?v=YwjIFk2vlrc
Jesus loves you, and He is coming back.
God bless and keep you,
Mack
-
Mackenaw - Posts: 2414
- Location: NY
- Marital Status: Married
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