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White House’s corn soup with summer veggies
Michelle Obama, the nation’s first lady and a high-profile spokeswoman for healthy eating, has added a new book on growing and cooking nutritious food to her resume. Here’s an easy soup recipe from the White House chefs, printed in “American Grown: The Story of the White House Kitchen Garden and Gardens Across America.”
CORN SOUP WITH SUMMER VEGETABLES
“This versatile soup is the essence of summer. Dairy-free and nearly fat-free, it showcases the pure, sweet taste of summer corn and can be served hot or at room temperature,” White House chef Sam Kass writes in Michelle Obama’s new book, “American Grown: The Story of the White House Kitchen Garden and Gardens Across America.”
“A garnish of summer vegetables, grilled and cut into bite-sized pieces, makes this soup your own unique creation. Try zucchini or summer squash, tomatoes, eggplant, peppers or mushrooms, alone or in combination. If you leave out the corn kernels and don’t thin the soup with the corn stock, this becomes a luxurious sauce for seafood like halibut, tilapia, or shrimp.”
Start to finish: 1 1/2 hours
6 ears of corn, husks and silk removed
2 sprigs fresh thyme
Juice of 1/2 lemon (about 1 tablespoon)
Grilled vegetables of your choice: zucchini, summer squash, tomatoes, eggplant, peppers, mushrooms
Carefully cut the kernels off the ears of corn. To do this, stand each ear of corn upright on its wide end, then use a serrated knife to carefully saw down the length of the cob, rotating and repeating until all of the kernels are removed. Set the kernels aside. Do not discard the cobs.
To make corn stock, place the cobs in a large stockpot. Add enough water to just barely cover. Bring to a boil over high heat, then reduce heat and simmer for 45 minutes to 1 hour, or until the water has a rich corn flavor. Strain the stock and discard the cobs and any solids. Set aside.
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