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( Saturday, 24 January 2004 12:48)
Corn and Sweet Potato Chowder (adapted from Didi Emmons' Vegetarian Planet, a great cookbook for beginning vegetarians/beginning vegetarian chefs)

2 TBS butter
one or two minced yellow onions (however much you like, really)
LOTS of minced garlic
1/2 tsp freshly ground cumin seeds
1-2 tsp spicy Hungarian paprika
2 TBS unbleached white flour
approx. 3 cups milk and 1 cup cream (I'm not sure of the amounts but I'm pretty sure of the proportion)
Kernels from 2 ears corn (save the cobs)
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 tsp salt
Fresh-ground black pepper to taste

In a stockpot, melt the butter over medium heat. Add the onions, garlic, cumin and paprika. Cook and stir for about 5 minutes, stirring often.

Add the flour and cook for about 30 seconds, stirring constantly. Slowly add the milk, about 1/2 cup at a time, stirring or whisking constantly so the flour doesn't lump. Stir in the cream. Add the sweet potatoes and the corn cobs. Simmer the soup over low heat for about 20 minutes or until the sweet potatoes are tender.

Remove the cobs and add the corn kernels. Simmer for about 2-5 minutes more, or until the kernels are as tender as you like. Add salt and pepper to taste. Ladle into bowls and garnish (if desired) with a bit of cilantro.
.

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