This is a simple,healthy and earthy soup for Thanksgiving. I used fresh white corn with organic vegetable broth and 2% organic milk.
I hope you will enjoy this recipe and also the Legend story of 5 kernels of corn.
In a saucepan, saute some onions and garlic. Add a sprinkle of red chile flakes and 2 sprigs of thyme. Saute to soften and then add 2 cups of broccoli and 1 cup of chopped potatoes. Cook for 3 to 4 minutes. Add your stock and let it come to a boil.
Then lower heat and let it simmer until vegetables are cooked.
Add the corn and let it cook for another 3 to 4 minutes.
Puree the soup coarsely. Then add a cup or so of milk and some cream if desired.
I sprinkled some cheddar cheese. Adjust seasonings, salt and freshly ground peppercorn. Serve warm.
Legend story of 5 kernels of corn.
It was very cold for the Pilgrims that first winter.
Food was in short supply.
Some days, they had only five kernels of corn.
When spring came, the Pilgrims planted the remaining corn.
The sun and rain helped the seeds to grow and much food was harvested in the fall.
Every Thanksgiving thereafter, the Pilgrims placed five kernels of corn beside each plate to remind them of their blessings.
The first kernel reminded them of the autumn beauty.
The second kernel reminded them of their love for each other.
The third kernel reminded them of their family's love.
The fourth kernel reminded them of their friends...especially their Indian brothers.
The fifth kernel reminded them of their freedom.
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