adapted from Vegetarian Cooking for Everyone by Deborah Madison
6 ears of corn
1 tablespoon of butter
1 small onion
1/2 cup grated waxy potato
1/2 tsp red pepper flakes
7 cups of water
Remove kernels (should total about 4 cups)
In stock pot, melt butter, then add onion, corn and 1 cup of water. Stew for 10 minutes. Add remaining corn, water and pepper flakes; bring to boil, simmer for 10 minutes. Puree and pass through a fine strainer. Reserve strained corn mash for pizza. To serve soup put half a dozen small cubes of mozzarella in bottom of bowl or cup, pour in soup and dress top with a couple of tablespoons of basil (cut into thin strips).
The corn mash makes an excellent base for pizza; mix corn mash with roasted, diced pepper assortment. Sprinkle fresh corn kernels, a little diced red onion and sharp cheddar to complete pizza. Yummy.
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