Here’s what
you need:
8 small
Yukon Gold potatoes, cut into ½ inch cubes
½ small
onion, peeled and chopped
3 ears fresh
corn, kernels removed, cobs reserved
2 medium
carrots, peeled and diced
2 stalks of
celery, chopped
½ C chopped
red bell pepper
1 C chopped
broccoli and cauliflower stalks – remove the fibrous outer parts
1 clove
garlic, peeled and minced
2 T fresh
thyme or ½ T dried thyme or to taste
2 t ground
cumin or to taste
3 T fresh
dill or ½ T dried dill or to taste
Salt and
pepper to taste
Here’s what
you do:
Prepare all
the veggies. Place the potatoes, onion, corn kernels, corn cobs, carrots,
celery, red pepper, broccoli/cauliflower, garlic, thyme, cumin and 6 cups of
water in a large soup pot. Bring to a boil, reduce to a simmer, and cook for
about 30 minutes or until all the veg is very soft.
Remove the
corn cobs and use the back of a knife to scrape out the starchy corn bits still
left in the cob. Discard the cobs and add the creamy corn starch back to the
pot. Remove 1 cup of soup from the pot and mix in a blender until totally
smooth. Return to the pot. If you like a smoother, creamier soup, you could
blend 2 cups of soup.
Season with
salt, lots of cracked pepper and lots of dill.
Tracy's Living Cookbook
