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**sigh**
Or go to my journal anyway for a more easy-to read version of this recipe. Sorry about that.
posted by
Elizabeth_B
on January 12, 2004 at 2:08 PM
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Why yes I do!
It's a vegan recipe, so it might be a little less rich than you're used to, but there's nothing hippie-ish or alien in it, I promise. It doesn't taste like wheat germ or social activism; it tastes like regular, normal, tasty soup. Here's watcha need: 1/2 bell pepper, finely diced 1/2 large yellow onion 1 large red potato 3 cups water 3 tablespoons yeast (divided, see below) 1 tablespoon vegetable stock 1 teaspoon salt 2 teaspoons Mrs. Dash, Spike, or herb blend (optional) 3 cups canned - or lightly cooked, if fresh - corn kernels 2 cups soy milk; non-vegans can probably use regular milk, but since I've never made it that way, I can't guarantee it. Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for like five more minutes; keep stirring so it won't stick. Add the water, two tablespoons of the yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked. Meanwhile, blend the soy/whatever milk, one cup of the corn and the remaining yeast in a blender until all smooth and creamy like a baby's behind. Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the pureed stuff to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do. If you like this, I have other recipes in my blog, Clueless In The Kitchen. Feel free to check me out: http://www.bloggingnetwork.com/Blogs/Blog.aspx/Elizabeth_B3329/ Enjoy!
posted by
Elizabeth_B
on January 12, 2004 at 2:07 PM
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