Corn on the Stone Soup
September 2013

Whether you have left-over corn from the summer, a late harvest, or some frozen corn in a bag, this soup is a healthy alternative to enjoy real corn as opposed to corn syrup (which is necessary for Pecan Pie, but that's about the only time we want to use it in our kitchen if possible).

Soup

• magic soup stone
  
• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 red onion, chopped
• 1 jalapeño, stemmed and chopped
• Salt and black pepper
• 1 1/2 cups vegetable broth
• Cilantro sprigs, to garnish
• 4 tomatillos
• 2 avocados
• 2 limes

Combine the oil, garlic and stone in a soup pot.  Add the onion and jalapeño. Season with salt and pepper and sautée until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables (minus the stone) to a blender, add the corn and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the vegetable broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for about 15 minutes.

Dice the tomatillos and the avocados and divide between your serving bowls.  Ladle the soup over the fresh vegetables (or fruits depending on your definition) and top with lime juice and cilantro as desired. If you are feeling really decadent, throw a dab of sour cream on top too.

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Stone Soup Recipe Archive

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Have a great recipe for Stone Soup you want to submit?  E-mail recipes@stonesoupshakespeare.com with your recipe and something about you.  If we choose your recipe to post, we'll send you an e-mail link to the site.  Even if you don't have your own recipe we hope you invite your neighbors over tonight and try your very own batch of Stone Soup.