The hidden ingredient that gives this smooth soup its flavor is a tablespoon of smoked paprika. Another practice that changes the flavor of this soup is the choice of stock. When we have meat or vegetable stock, we use it. However, when the time came to make this soup, there was none of the above stock. This is the stock I used and the workflow:
I overnight-soaked 56g (or 2 oz or 1/3 cup) of large dry lima beans. The next optional step after the soaking process is the removal of the skins which slide right off. The skinless lima beans are added to 7 cups of water and run through a “soaked beans” cycle of the Soyajoy G4. After straining through a fine mesh strainer, the result is lima bean broth (or milk depending on what you call it). Lastly, another flavor enhancer was to sauté all of the vegetables in ghee before they are blended.
4 1/2 cups of stock
4 1/2 cups of corn cut from the ears. It will take around 6 ears, but frozen corn will do.
2 large carrots, grated
1 large onion, chopped
1 clove garlic, minced
1 cup celery
2 Tbsp ghee
1 Tbsp smoked paprika
Sea Salt and freshly ground pepper
Top finished soup with diced tomatoes before serving
- Sautée carrot, onion garlic, and celery in the oil until soft.
2. Blend the corn kernels with enough stock to make it smooth. It should take around 4 cups total as you gradually blend each amount of corn/stock that your blender will purée well. Finally, add the sautéed vegetables to the blender and, once smooth, add to the smooth corn.
3. Combine your blended corn, stock, and vegetables and heat to serve. Top with diced fresh tomatoes.