Corn Soup (with whole wheat tortillas blended in)

Prep Time/Stats

30 - 40 minutes

Suggested Hardware

Large sauce pan or pot
Immersion blender

Ingredient List

Onion (preferably sweet) | Fronzen Corn | Organic vegetable broth (I used Pacific Organic Vegetable Broth) | Whole wheat tortilla | Salsa | Cumin | Chili powder | Black pepper | Cayenne (optional)

Process

Note - This recipe is was seen on Emeril Green and is essentially the same recipe with the addition of some extra spices and a slightly different method.

• In a large sauce pan add 1 whole finely chopped onion to heated extra virgin olive oil. Cook onion anywhere from 3 - 5 minutes to bring out extra sweetness.
• Next, add vegetable stock (1 entire box) and entire package of frozen corn. Also, you can add a capful of cumin and a small amount of cayenne pepper. Bring to a boil and cook for 10 minutes stirring occasionally.
• While this is cooking you can prepare the tortillas. I used 4 whole wheat large tortillas. Rip them up into smaller pieces. Add to the soup. Once they are added you can introduce an immersion (stick) blender on a low speed and begin blending the soup together. You can do this until your desired consistency is reached.
• With a ladle, add soup to a dish. Top with salsa, fresh cilantro, and sprinkle with chili powder and pepper. If you want a little more heat you can add some more cayenne pepper as well.

Tip - notice the pictures above. At first I tried this in a deep frying pan. This was fine for the initial cooking. Once I came to the blending part I was having issues with splashing of the soup (even at a low speed when using the immersion blender). As you could imagine it was quite hot so this was not a good thing. I dumped the contents into a larger pot to avoid any further splashing. This was a lot better and any splashing was contained within the pot itself. Therefore, I would suggest using a larger pot when doing this recipe.

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