There is nothing better than the taste of fresh summer corn! The kernels are sweet, milky and tender! I make a corn soup and serve it chilled. It is one of my favorite soups to serve in the hot days of summer! Make extra batches of soup and freeze it. That way you can have that sweet taste of summer into the fall and the cold winter months. Serve it piping hot with freshly baked cornbread to keep your insides warm!
Corn is loaded with two important phytochemicals that promote healthy vision, lutein, and zeaxanthin. The insoluble fiber in corn will feed the good bacteria in your gut, and it is important to know and understand that health begins in your gut! So it’s important to feed your gut with foods that will heal and to help eliminate inflammation.
The great thing about all of the soups this past week can be served cold or hot!
1 leek, how to clean the leek see below*
1/3 cup extra virgin olive oil
1 small white onion peeled and chopped small, (approximately) 1 cup
2 tablespoons shallot, chopped small
3 scallions, green parts too chopped
1 tablespoon Dry Sherry
4 ears corn, shucked, and kernels sliced off the cob (approximately 4 cups)
2 cups of organic vegetable broth
1-15 ounce can of unsweetened organic coconut cream*
1/2 teaspoon kosher salt
1/8 teaspoon cayenne
*Leeks have dirt throughout the whole vegetable and it’s important to clean them well. Slice off the dark green part of the leek where the color is a pale green. Slice the stalk lengthwise and slice thin, place into a bowl of cool water and use your hands to swish around. The leeks will float to the top and the dirt will float to the bottom. Lift the leeks out carefully and place them in a doubled-up paper towel and roll to dry.
Heat a stockpot over medium-high heat for 1 minute, add the olive oil, onion, shallots, scallions, and cook for 4 to 5 minutes to sweat the onions.
Add the sherry and mix. Add the corn, vegetable broth, coconut cream, salt and cayenne, stir ingredients together.