Description:

Vegetable or Fish Pureed Soup Without Cream/Milk

Source:

william bohannon

Serves/Makes:6

Ingredients

• 6 ears of white corn (sweet OK)
• 3 cups (700 ml) chicken stock
• 1 cup (225 ml) of beef boullion (double strength)
• 1 can white homminy
• 1 can black beans
• 3 garlic cloves
• salt to taste
• red pepper to taste
• toasted nuts (Pecans or Chestnuts)for garnish

Preparation

• Shuck the fresh corn and remove the silks.
• Light 5-6 charcoal briquettes on the grill.
• Place corn on grill and add some mesquite and hickory chips to the coals.
• Smoke the corn for 30 min on a low fire.
• Bring the stock, boullion, and seasonings to a boil.
• Reduce stock slightly.
• Remove corn from cob with sharp knife or mandoline.
• Combine corn, hominy (with juice), and beans.
• Place corn mix and stock in blender in small batches and puree.
• Return pureed soup to pot and keep warm.
• Check seasonings.
• Serve with toasted nuts sprinkled on top.

Comments

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