serves 4
The corn soup, for years a specialty at Under the Volcano, is a
delicious, slightly creamy mixture with a hint of garlic and oregano.
The recipe was provided by chef Paul Helders.
The soup can be put be together with a minimum of fuss. A dollop of
sour cream and some chopped parsley is added just before serving.
###Ingredients
* 1 12-oz/341-ml can niblet corn
* 1 10-oz/284-ml can tomato juice
* 1/2 c half and half cream (10 percent)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1/4 tsp black pepper
* 1/4 tsp salt
* 1 tsp oregano
* 1 tbsp sugar
* Sour cream and parsley or coriander for garnish
###Method
In a medium-size saucepan, combine two-thirds of the corn with the
tomato juice and cream. Add half the onion, plus the garlic,
pepper, salt, oregano and sugar. Bring to a simmer.
Blend ingredients in a food processor fitted with a metal blade.
(*or hand blender! — Dan*)
Return to saucepan and add remaining corn and onions. Simmer until
onions are tender.
Divide among four soup bowls. Serve with a dollop of sour cream
and parsley or coriander.
Hi Dan,
I remembered this awesome soup you used to make for us, so I hunted online for the recipe; found your site! Since we are non-dairy these days, I substituted coconut milk for the half and half and left off the sour cream. Tim and Zach liked it but said yours was better!
Joanna