This is the first in a series of recipes made (almost) entirely from goods sold at the Farmboat floating markets.
While it was beautiful and sunny on market day, by the time I was ready to cook on Saturday, the weather took a turn from salad, as I’d originally planned, to soup. This recipe is really quick–less than 30 minutes, quicker depending on your chopping skills and stove speed–uses only a single pot and is quite hearty. With a bit of bread or a salad, it certainly makes a meal.
Fall Corn Soup
4 Ears of Corn ($1 at market), kernels cut off, milk saved
Hint: Peel back the husk, but leave it on, then chop off the pointy tip. With the now flat tip resting in a bowl, use the husk as a handle and run a knife down the corn to remove the kernels. After removing the kernels, flip the knife over and use the dull side in the same manner to get the milk out–it will help flavor the broth.
3 mild green peppers ($1 at market), seeded, roughly chopped
2 large cloves of garlic (available at market), peeled, roughly chopped
6 cups of stock (Use poultry for best flavor)
1 ounce of butter
1/8 cup whole wheat (or all-purpose) flour
1 Teaspoon mustard (or more)
Salt and Pepper to taste
Melt the butter in your soup pot over medium-high heat, then add the flour, stirring furiously. When the flour starts to smell a little bit nutty or turn a slightly darker shade, add, in order, one at a time, stirring a few times in between each one, the garlic (and a pinch of salt), the peppers and the corn. As soon as the corn is in, you can add the stock of your choice and bring to a boil. Once it is boiling, stir in the mustard. A single teaspoon will add a little kick, though if you like the heat and the flavor of mustard, more will serve you nicely. Reduce to a simmer for about 10 minutes to pull the flavor from the corn. Once the soup is ready, either use an immersion (stick) blender in the pot, or transfer to a traditional blender and blend (leaving a vent for the steam). Salt and pepper to taste.