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Corn Soup Recipe

Ingredients

How to make it

  • In a high-speed blender, combine the corn and water and puree until smooth.
  • Pass through a fine-mesh sieve and season to taste with salt and pepper.
  • To make the garnish for the corn soup, spread the corn kernels on a dehydrator shelf and dehydrate at 105 degrees for 2 hours or until dry buy tender.
  • Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.
  • Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)
  • Process in blender for 2 - 3 minutes, or until the outside container is warm.
  • Pour into a glass jar or bowl, cover, and let stand overnight.
  • The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.
  • Put soup in bowl and garnish with heart of palm and 4 tsps curry oil.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    wow print try and save thanks high5
    Was this review helpful? Yes Flag
  • leonora5 15 years ago
    Lovely recipe, thanks!
    Was this review helpful? Yes Flag

The Cook

jena MN

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