Ingredients with Measurements:
- 1 cup of dried corn kernels
- 4 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 4 potatoes, peeled and cubed
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, combine the dried corn kernels and water. Bring to a boil, then reduce heat and simmer for 1 hour or until the corn is tender.
2. In a separate pan, sauté the onion and garlic until softened.
3. Add the sautéed onion and garlic to the pot with the corn and water.
4. Add the chicken or vegetable broth, potatoes, thyme, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Heat the soup over low heat until warmed through.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Dried corn kernels can be substituted with canned corn or frozen corn.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham for a smoky flavor.
- Add chopped carrots and celery for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Tips and tricks:
- Soak the dried corn kernels overnight to reduce cooking time.
- Use an immersion blender for easier blending.
- Adjust the amount of salt and pepper to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sour cream, croutons, or shredded cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sagamite is a traditional Native American dish made from cornmeal and water. It was often eaten as a porridge or soup.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Taste: Savory, Salty, Earthy, Herbal, Comforting