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Corn Soup (juicer) rec.food.cooking/Kylie (kkno) (1999)
Juicers are fun. You can experiment with combining lots of different kinds (though I must admit I like just plain carrot juice so much, I rarely get beyond it to mix it with others). Some good combos are:
carrot and apple apple and pineapple apple and orange watermelon and orange
Apart from saving the leftover carrot mush to put in soups, I have discovered one really good savory recipe that needs the juicer - corn soup. I had it in a restaurant once - smooth and creamy, with a string corn taste but no actual corn bits. I finally figured out that the juicer was the way to do it. So if you like corn and would like a quick and creamy soup:
Juice 4 cobs corn (just slice the corn kernels off the cob and spoon them into the hopper) Addd 1 carrot
In a saucepan, soften 1 thinly sliced onion in 1-2 Tbsp butter. When onion is soft and golden, add corn and carrot juices and 2 cups chicken stock, bring up to simmer. Add pepper and salt to taste. Simmer 10 minutes with the lid on to develop the flavors, then add 1/2 cup cream just before serving.
You can also put some of the leftover corn mush into the soup if you like more fiber/texture, or save some of the corn kernels and put them in whole.
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