Corn Wheels and Zucchini Soup AJ

[Guest guest]

This is a good recipe. Don't worry I have the p[erfect knife to do the job, I

must try this one soon!

Donna

 

AJ <coolcook wrote:

Corn Wheels and Zucchini Soup

 

To cut the corn, use a mallet or hammer to gently drive a heavy knife or cleaver

through the cob.

 

1/2 cup dehydrated masa flour (corn tortilla flour)

2 quarts vegetable broth

2 cloves garlic, pressed or minced

3/4 pound zucchini

3 ears corn, each about 6 inches

1/4 cup chopped fresh cilantro

Lime wedges

salt and pepper

 

In a 4 to 5 quart pan, mix masa flour with 1 cup broth until smooth. Stir over

high heat until mixture boils, then reduce heat to medium-low and stir until

masa is thick, 2 to 3 minutes. Pour onto a flat plate. Spread evenly to make a

3/4-inch-thick cake; let cool.

Meanwhile, rinse pan and add remaining broth and garlic. Cover and bring to a

boil over high heat.

Trim and discard zucchini ends. Cut zucchini into 3/4-inch cubes. Add zucchini

to pan; cover and simmer for 5 minutes.

Meanwhile, discard husks and silks from corn. Cut corn crosswise into

1-inch-thick wheels. Also cut masa into 3/4-inch chunks. Add corn and masa

chunks to broth.

Cover pan and return to boiling over high heat; simmer until corn is hot, about

3 minutes.

Ladle into bowls. Sprinkle with cilantro. Serve with lime wedges, salt, and

pepper to season portions to taste.

Makes 6 or 7 servings.

Calories 118, Fat 0.9 g, Carbs 17 g, Fiber 2.4 g, Sodium 95 mg.

Points 2.