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And in true Cook With Us fashion, its vegan, gluten-free, and refined sugar-free.
Often with corn, the kernels get gobbled up and the cob gets thrown away.
Thats not happening here.
LA-based chef and former contestant onTop Chef
First, she uses a knife to slice the kernels off the cobb.
Since theres good amount of sugar in our sweet corn, the sugar actually converts to starch.
It actually really affects the flavor profile of the soup, she says.
As for that cobb?
Its worked right into the corn soup base.
Arrington does this by running a knife on the back of the cobb, making a corn puree.
Besides fiber,cornalso has manganese, phosphorus, magnesium, folate, potassium, and some B vitamins.
In other words, this simple summer meal isreallynutrient-rich.
Watch the episode above to see it all come together and scroll down for the full recipe.
LA-based chef and former contestant onTop Chef
Flavorful, anti-inflammatory, fiber-rich summer soup is only a few cooking steps away!
Simmer the stock for 45 minutes over medium to low heat.
After 20 minutes, strain the corn stock through a fine-mesh strainer and discard the cobs.
The stock is ready to utilize right away or to store at your convenience.
In a heavy bottom pot, add in coconut oil and begin to melt over medium-high heat.
Once melted, add in the shallots and ginger.
Begin to sweat and adjust heat if necessary, five to seven minutes.
Season and stir occasionally so as to not develop color.
After 20 minutes, remove half of the soup from the pot and place it into a blender.
Blend on high, until the mixture is smooth and emulsified.
Add back into the other half of the soup, stir to combine.
Season and adjust the viscosity to your liking.
Get more recipe ideas inWell+Goods Cook With Us Facebook group.
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