Tuesday, March 1, 2011

Creamy Vegetable Soup

Creamy Vegetable Soup with Cheese Quesedilla
I hate creamed corn*, yet I now have created two recipes that contain this vile sludge and they are some of my favourite dishes. I had a half a can of creamed corn languishing in the fridge because it is the secret ingredient in my cornbread recipe (another post for another day). The cornbread only takes half the can, so what to do with the rest? Usually I just throw it out right away, but I saved it this time because I figured I'd make more cornbread. Obviously I didn't make the cornbread but I'm glad I saved it, because it lead to the discovery that pureed creamed corn will make soup creamy without adding any cream, and add a pleasant corny flavor.

This is a clean out the fridge soup. You can use pretty much any vegetable in this soup that is lurking in your fridge. I had broccoli stalks- I save the stalks for soup when I use the florets for something else, half a can of tomatoes, and a leek. You can puree the soup with an immersion blender rather than a regular blender, but it won't get as smooth, especially if you have included something fibrous like broccoli. If you want your soup really smooth you can run it through a sieve, but that's too much work for me.

*I attribute this to one of two things: my brother, who loves vinegar, would always drown his creamed corn in vinegar when we were kids (I know, it's so weird and wrong), or because we always had creamed corn on fish sticks night (I hated fish sticks and haven't eaten them since I hit puberty).

One Year Ago: Nothing. Posts were pretty few and far between this time last year as I was in early pregnancy and could only stomach toast most of the time

  • 1 cup water
  • 1/2 cup milk
  • 14 oz canned tomatoes- diced, whole, etc... whatever you have on hand
  • 2 broccoli stalks, chopped
  • 1 leek, light green and white parts only, cleaned well and chopped
  • 200 ml creamed corn
  • salt and pepper 
  • 1/2 tsp dried oregano

Combine everything in a pot and bring to a boil- the milk may separate, but it's going to pureed in the end so that's ok. Cover, reduce heat, and simmer until vegetables are tender. Puree in a blender, half of the soup at a time. Adjust seasoning if necessary.

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