ORNISH: Ginsberg's Creamy Corn Soup

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* Exported from MasterCook *

 

Ginsberg's Creamy Corn Soup

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 128

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup finely diced onion

1/4 cup Vegetable Broth

homemade or store-bought

3 cups fresh or frozen corn kernals

OR 2-15 ounce cans of corn kernels -- drained

2 tablespoons diced mild canned green chiles

2 tablespoons diced red pimiento

2 cups nonfat milk

salt and pepper

cayenne pepper -- (optional)

1 tablespoon cilantro leaves -- (optional)

 

Serves 4.

 

A spoonful of diced green chiles gives this sweet soup a kick. You can

make it several hours ahead, but it will get spicier as it sits. From

Frank and Phyllis Ginsberg of Mill Valley, California.

 

In a large saucepan, combine onion and vegetable broth. Bring to a simmer,

covered, over moderate heat and simmer until onion is softened, about 5

minutes.

 

Put 1/2 cup of corn in a small bowl with chiles and pimiento. Stir to combine.

 

Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a

boil. Cover, adjust heat to maintain a simmer, and cook until corn is

tender, about 5 minutes. Cool slightly, then puree in blender or food

processor until smooth. Return soup to pot. Stir in corn/chile/pimiento

mixture. Reheat gently; season to taste with salt and pepper. Add a pinch

of cayenne pepper if you like more heat. Serve hot, garnishing each

portion with cilantro, if desired.

 

TIP: If you have leftovers, reheat the soup the following day with diced

cooked potato to make a corn chowder.

 

Serving Size: 1 cup. Calories: 158 Fat: 1.65 g Cholesterol: 2.2 mg

Carbohydrate: 31.4 g Protein: 8.3 g Sodium: 81.6 mg (with fresh corn and no

salt added)

 

 

 

 

 

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