Palo Santo Corn & Cucumber Soup
(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water
Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.
Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water
Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.
Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.
0 Comments:
Post a Comment
<< Home