Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

sickchick

Roasted Corn Soup

Rate this topic

Recommended Posts

Roasted Corn Soup

Gluten Soy Dairy & Nightshade Free

4 ears fresh corn

1/2 small onion, diced

2 cloves fresh garlic, minced

2 cups organic chicken or veggie broth

1 cup organic white wine

1/3 cup olive oil

2 tb cumin

kosher or sea salt to taste

10 sprigs fresh cilantro

cojita cheese (if you can have dairy)

Preheat oven to 375F

In a small mixing bowl, mix together olive oil and 1 tb cumin and a pinch of salt.

Mix together with pastry brush, then brush each ear of corn with miture and wrap each piece with foil, and place in oven and bake for about 45 min.

Remove corn from oven and set aside to cool about 10 minutes.

Using a chef knife, and starting at the top, cut off the corn.

Add some oil to a medium saucepot and heat to med. Brown onions, then add corn, garlic, 1 tb cumin, and some salt, white wine and broth, bring to boil and turn heat down to low and simmer about 45 minutes.

Remove from heat, cool 10 minutes, then do a quick half puree with your favorite immersion blender. (or food processor, blender)

Serve with fresh (chopped) cilantro (and cojita cheese if you can have dairy- crumble some on top in each bowl)

Makes 4 servings. :)

Share this post


Link to post
Share on other sites

This sounds truly fantastic!

Roasted Corn Soup

Gluten Soy Dairy & Nightshade Free

4 ears fresh corn

1/2 small onion, diced

2 cloves fresh garlic, minced

2 cups organic chicken or veggie broth

1 cup organic white wine

1/3 cup olive oil

2 tb cumin

kosher or sea salt to taste

10 sprigs fresh cilantro

cojita cheese (if you can have dairy)

Preheat oven to 375F

In a small mixing bowl, mix together olive oil and 1 tb cumin and a pinch of salt.

Mix together with pastry brush, then brush each ear of corn with miture and wrap each piece with foil, and place in oven and bake for about 45 min.

Remove corn from oven and set aside to cool about 10 minutes.

Using a chef knife, and starting at the top, cut off the corn.

Add some oil to a medium saucepot and heat to med. Brown onions, then add corn, garlic, 1 tb cumin, and some salt, white wine and broth, bring to boil and turn heat down to low and simmer about 45 minutes.

Remove from heat, cool 10 minutes, then do a quick half puree with your favorite immersion blender. (or food processor, blender)

Serve with fresh (chopped) cilantro (and cojita cheese if you can have dairy- crumble some on top in each bowl)

Makes 4 servings. :)

Share this post


Link to post
Share on other sites

Thank you! B)

Share this post


Link to post
Share on other sites

I haven't been on this site for quite a while but the first thing I did was look for food postings with your name. I'm also gluten, soy, nightshade and dairy free (as well as all the other legumes) so it's great to find recipes I don't have to tweak.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...