Cream of grilled corn (vegan)

[Guest guest]

I made this last night since we grilled on Sunday and we made too

much food, so we had a few ears of corn lasf over. You might have

noticed I sneaked a bit of proteini in this, so it can be a main

dish soup. It did get rave reviews from my omnivorous S.O.

 

1 quart (equivalent to about 5 ears) of corn, grilled on their husks

(that have been soaked in water), kernels removed from husks.

10 oz box of silken tofu

14 oz can of cannelini white beans (or use northern beans)

4 medium tomatoes and a few cherry tomatoes for topping.

Juice on one lemon

1 large onion, chopped

4-5 garlic cloves, minced

3 fresh sage leaves, minced

½ cup minced fresh cilantro

2-3 chipotle peppers (canned in the adobo sauce) minced

1 tsp of veggie broth powder (usually this is yeast based)

Salt to taste

Olive oil for sautéing

 

Preparation:

Heat oil in large cast iron pot and sautee onions, add garlic and

sage, half of the cilantro, and all the corn kernels. Cook until

hot (be careful not to burn the garlic). Take out half of this

mixture and leave ½ of it on the pan.

 

In a blender, blend the tofu, the medium tomatoes, lemon juice, and

pour into the pot that has the ½ corn kernel mix. Now blend the

beans and add that to the pot. Blend the ½ set-aside corn kernels

(you will have to add water or veggie stock). Add to pot and cook

on low for a few minutes. Towards the end of the cooking add the

chopped chipotles and rest of the chopped cilantro. Taste to make

sure it has enough salt. Adjust oether seasonings to your liking.

 

Serve with halved cherry tomatoes on top drizzled with olive oil and

some salt sprinkled on them.