soup dujour

1/16/08 cooking club was awesome! I want to say thanks to everyone being conscious of the dietary needs of our diverse group. Vegetarian, gluten-free, dairy free, am I leaving anything out? I almost cried. The way that people come together is so amazing sometimes. xoxo Karen M.

Soup-stravaganza

The theme was "New Year's Resolutions" and it seems that many of us resolved to eat more soup. Or maybe we just felt like soup because it was so freakin cold outside. With four kinds of soup plus ice cream, I used my bowl more than I ever have at a cooking club.

Chunky Corn Soup (www.wailana.com)

3 cups potatoes, diced
1 cup corn kernels, fresh or frozen
3 cups water

1 Tbsp. butter
2 1/2 cups corn kernels, fresh or frozen
1 cup zucchini or string beans, diced
1 stalk celery, sliced
1/2 cup onion, chopped
1 cup milk
1/2 Tbsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1 tsp. dried basil
1 Tbsp. fresh parsley, minced
1/4 cup fresh chives, chopped

1. In a large saucepan bring the potatoes, 1 cup corn, and water to a boil. Cook on medium heat for about 15 minutes until soft. Mash the potatoes and corn slightly, allowing them to break up a little but not completely.

2. While the potatoes are cooking, melt the butter in a skillet on medium heat. Add the 2 1/2 cups corn, zucchini, celery, and onion and sauté until the vegetables are tender.

3. Add the sautéed vegetables to the potato mixture. Stir in the milk and the seasonings and mix well. Add a little more liquid if necessary. Gently reheat, then serve.

Serves 10

I resolve to go to the next Cooking Club- "Cooking to Song Lyrics"

kisses!
-becca