Recipe

Corn Soup Recipe

	Jena / All my dishes 1 year, 2 months ago Raw soup from Charlie Trotter's 'Raw' cookbook. Prep:30m Servings:1	Jena
	fresh raw

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Ingredients

3 1/2 c sweet corn kernels

1 c filtered water

Celtic sea salt and ground pepper

1/4 c julienned heart of palm

2 tbls freshly ground cinnamon

2 tbls freshly ground green cardamom

2 tbls freshly ground coriander

2 tbls freshly ground cumin

1 clove garlic

1/2 tsp freshly ground turmeric

1/8 tsp freshly ground cayenne pepper

6 grains smoked salt

1/4 tsp Celtic sea salt

1 c olive oil

Directions

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.

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