2 tablespoons of vegetable oil 1 medium onion, chopped 1 carrot, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1/2 teaspoon of ground turmeric 1 bay leaf 4 cups of water 5 ears of corn, husked, about 5 cups 1/2 teaspoon of salt Cayenne pepper 1/4 cup of chopped scallions or fresh coriander
In a large saucepan or soup kettle, heat oil over medium heat. Add onion, carrot, celery, and garlic, cook stirring, for 2 minutes. Stir in turmeric and cook for 1 minute. Add bay leaf and water, bring to simmer. Cut corn kernels from cobs and set aside. Add cobs to saucepan cover and simmer for 10 minutes. Add corn kernels and simmer for 10 minutes longer. Discard corn cobs and bay leaf. Reserve about 1 cup of corn kernels. In blender or food processor, puree mixture in batches. Return to saucepan and add reserved corn kernels, salt, and cayenne to taste. Serve hot or cold and garnish with scallions or coriander. Makes 8 servings 2/3 cup each
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