Chilled Corn Soup with Pesto and Heirloom Tomatoes
Summer servings: 6
6 ears of organic corn with husks on 6 cups water 1 tsp salt (divided use) Freshly ground pepper to taste 2 tbsp unsalted sustainable butter 1 cup chopped sweet onions ½ cup peeled and diced yellow potatoes (Yukon Gold, Yellow Finn or German Butterball)
½ cup chopped celery 1 tsp chopped fresh thyme ½ tsp fresh sweet marjoram 1 cup rBGH-free buttermilk (no manmade bovine growth hormone)
Pesto 3 small heirloom tomatoes, diced
Soak ears of corn in cold water for 1 hour. Preheat oven to 400 degrees F.
Drain corn; place on baking sheet and roast for 5 minutes; turn corn over and roast 5 more minutes. Remove from oven and let cool.
Nebraska Wedding: This large, orange meaty tomato is sweet enough to be perfect on its own with fresh pepper and drizzled olive oil.
Snow White Cherry: Similar in flavor to other good cherry tomatoes, this sweet yel- low cherry tomato perfectly complements a tossed salad.
A final tip: Enjoy heirloom tomatoes
within a few days of pur- chase. They lose their flavors when stored in the refrigerator, so put them in a dry place on the counter, out of direct sunlight.
Find more information in Carolyn
Male’s 100 Heirloom Tomatoes for the American Garden.
Chantal Clabrough is the author
of A Pied Noir Cookbook: French Sep- hardic Cuisine from Algeria and
a contributor to
SustainableTable.org.
Remove husks, cut kernels from cobs and set aside.
Chop cobs into two-inch pieces and place in a large pot with the water and ½ teaspoon salt.
Bring to a boil, lower the heat and simmer 1 hour; strain, discard cobs and save broth.
Melt butter in a large pot over medium heat. Add on- ions, potatoes, celery, remaining salt and pepper.
Cook until vegetables are wilted. Add corn, corn broth and fresh herbs.
Simmer until vegetables are tender.
Purée and strain by pressing through a medium-coarse strainer and chill.
Stir in buttermilk and adjust seasonings before serving. Garnish soup with a dollop of pesto and diced tomatoes
Tip: Excellent with a grass-fed steak, seasoned with salt and pepper, or simply with bread and a farmers’ market salad.
Source: Cooking Fresh from the Mid-Atlantic, edited by
Fran McManus and Wendy Rickard
natural awakenings
May 2010
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