A great way to enjoy corn – this roasted corn soup is rich and spicy.
|Directions||Preheat oven to 375. Put four ears of corn on baking sheet and roast until parched and brown, 1-1¼ hours.
Meanwhile, shuck the other two ears, simmer in stock for 15 minutes, let cool (don’t discard stock!), cut off the kernals, purée them with water, and set aside.
Thinly slice two of the scallions. Heat 2 T oil in frying pan and sauté the peppers and sliced scallions, stirring occasionally, until peppers are soft, 8-10 minutes. Add garlic and tomatoes and continue cooking 5-10 minutes, until tomatoes break down and sauce thickens. Season with salt and pepper, and set aside. This is a garnish for the soup known as sofrito.
When roasted corn is ready, remove from oven and let cool for a few minutes, then shuck and cut off kernals.
Heat 2 T oil in sauce pan over medium heat. Cut the remaining 2 scallions into ½-in pieces and sauté with shallots, stirring frequently, until shallots begin to color, 3-4 minutes. Add corn kernals and corn purée, vegetable stock, and potatoes. Turn heat up to high. Cover, bring to boil, reduce heat, add salt, partially cover, and simmer until potatoes are soft, about 10 minutes. Stir in sofrito and serve.
|Notes||Adapted from Myra Kornfeld’s The Voluptuous Vegan.|
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