
Chilled Corn Soup

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I had a realization a few days ago that summer is almost over. And the end of summer means the winding down of fresh ingredients. So for the next few weeks, I am going to try to make meals that really highlight all of those in season vegetables (like my post about Fettuccine with Fresh Tomato Sauce). For seasonal recipes, Cooking Light continues to be my go-to magazine. Because it comes monthly, the recipes change with the seasons and freshness of produce. In the September issue, Cooking Light featured seven "Trailblazing Chefs" including recipes from some of the chefs. Chef Brandon Sharp, the executive chef of Solar located at the Solage Calistoga spa resort in the Napa Valley, has a recipe for Chilled Corn Soup that will make the most of summer corn. Plus, its also vegan and mostly fat free, win!
ingredients
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serves: 6
4 large ears shucked corn
4 tablespoons canola oil
3/4 cup chopped onion
6 sprigs fresh thyme, tied in a bundle
3/4 teaspoon kosher salt, divided
1 clove garlic minced
3 cups water
1/2 cups diced peeled avocado
1/2 cup diced radish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 532
- Total Fat: 17.7 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 342.3 mg
- Total Carbs: 86.8 g
- Dietary Fiber: 10.1 g
- Sugars: 1.7 g
- Protein: 11.3 g
preparation

For step by step photos, please visit: http://www.icancookthat.org/2011/08/vegan-chilled-corn-soup.html
comments
Mommy_loves_to_cook
August 28, 2011