Guest guest Posted November 4, 2000 Report Share Posted November 4, 2000 * Exported from MasterCook * Cream Of Corn Soup Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 42 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Vegetarian Times Thanksgiving Menu 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water 2 cups corn kernels 1 leek -- thinly sliced 1 teaspoon minced garlic -- (1 large clove) 1 red or green bell pepper -- diced 1 teaspoon celery seed 2 teaspoons chili powder Salt -- to taste 1 cup cornmeal mixed with 1 cup water -- (optional) 1 cup soymilk or rice milk -- up to 3 1 tablespoon soy sauce MAKES 6 SERVINGS This soup can be thick or thin, depending on whether you add the cornmeal. In a large pot or Dutch oven, boil water. Add corn, leek, garlic, bell pepper, celery seed, chili powder and salt. Simmer 30 minutes, stirring occasionally. For a thick soup, add cornmeal mixture gradually and simmer, stirring. Begin adding soymilk or rice milk until soup reaches desired consistency. Simmer until cornmeal is cooked, about 15 minutes. Stir in soy sauce. For a thin soup, omit cornmeal mixture and stir in soymilk or rice milk, and soy sauce to taste. (You might need less soy sauce.) Per Serving: 345 Calories; 10g Protein; 5g Fat; 67g Carbohydrates; 0mg Cholesterol; 241mg Sodium; 2g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.