Tuesday, October 11, 2011
4 ears of corn (or 4 cups frozen corn)
1 cup of coconut milk, divided
1 large leek, washed well, trimmed, cut into quarters, and thinly sliced
1 medium carrot, finely diced
1 stalk celery, finely diced
1 tsp. dried thyme
Sea salt and freshly ground black pepper
1 pound potatoes, scrubbed well, cut into 1-inch chunks
4 cups vegetable stock (could use chicken stock)
2 tbsp. fresh tarragon leaves, coarsely chopped (not necessary, but delicious if you’ve got it!)
Cut the kernels off two ears of corn and place the kernels in a blender along with ¾ of a cup of the coconut milk. (If using frozen corn, microwave 2 cups of corn until cooked before adding it to blender.) Add a pinch of salt and purée until smooth. Set aside.
Set a soup pot over medium heat. Add just enough olive oil to coat the bottom of the pot and then add the leeks, carrots, celery, and a large pinch of salt. Stir well, then add the dried thyme. Cook, stirring often, until the vegetables are fragrant and starting to soften, about 10-12 minutes. Stir in the potatoes and cook for another 3 minutes. Pour in the corn/coconut milk mixture and stir to coat the vegetables well. Pour in the stock and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about another 15 minutes.
Cut the kernels off the other two ears of corn (or use the other 2 cups of frozen corn) and add to the pot. Cook for about 3 minutes, until the corn is just cooked through. Stir in the remaining ¼ cup of coconut milk. Season to taste with salt and pepper. Serve in soup bowls garnished with tarragon.
*This is another fabulous recipe from one of my favorite vegetarian food bloggers, Dana Treat. The recipe above includes some minor tweaks after making it myself and finding what worked well for me. My family ALL agreed that this soup is amazing! It was so creamy – don’t let the coconut milk scare you away if you’re not a fan. You’d think it was made with regular milk! If you like leftovers, make sure to double it.