Summer Corn Soup with Quinoa
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Summer Corn Soup with
Quinoa September, 2002  Serves 6 /
Soups are a terrific way to make use of corn's flavor. With quinoa
added, this garden-fresh version also provides a complete protein.
A portion of the cooked corn can be puréed for a thicker
soup.3-4 ears fresh corn (to make 3 cups kernels) 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 4 cups vegetable broth 1/2 cup quinoa, rinsed 2 ounces minced fresh basil 1 small zucchini, thinly sliced 1 ounce crumbled feta cheese 1. Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside. 2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes. Add fresh basil, zucchini and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top. Calories 244,Fat 7,Perfat 25,Cholesterol 4,Carbo 40,Protein 10 |
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