Corn, Potato, and Cauliflower Soup

48 servings (1 cup)

Crediting:

One cup provides:

  • 3/8 cup starchy vegetable and 1/8 cup other vegetable.

PrimeroEdge Recipe Code: SR110032

Category: Potatoes

Ingredients

Corn, Potato, and Cauliflower Soup

7 lb 8 oz  Red potatoes
3 medium  Onions
3 cloves  Garlic
¾ cup  Olive oil
¼ cup, divided  Kosher salt
1 qt  Chopped cauliflower
1 qt  Corn kernels, fresh or frozen
¼ cup  Chopped fresh sage or thyme (optional)
2 qt + 1 cup  Water, corn stock (see Notes) or a mixture of the two
2 cups  Milk, low-fat
1 tsp  Ground black pepper

Corn, Potato, and Cauliflower Soup Directions

  1. Roughly chop potatoes. Place in a large bowl and cover with cold water.
  2. Trim, peel and dice onions.
  3. Trim, peel and chop garlic.
  4. Cook the onions, oil and 2 tablespoons salt in a large stockpot over low heat, stirring occasionally, until the onions are very soft, about 20 minutes.
  5. Add cauliflower, corn, garlic and sage (or thyme, if using) to the pot and stir to coat. Cook, stirring occasionally, for 10 minutes.
  6. Drain the potatoes and add to the pot along with water (or corn stock) and the remaining 2 tablespoons salt to the pot. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender, about 20 minutes. Stir in milk and pepper. Keep warm on the stove.

Recipe notes

Notes:

To make corn stock, place about 18 corn cobs (with the corn kernels removed), 4 roughly
chopped onions, ½ bunch roughly chopped celery and 3 roughly chopped carrots in a stock pot. Cover with water and bring to a boil. Reduce to a simmer and cook for 1 hour. Strain, cool and freeze, or use right away.

You can omit the corn and make Potato-Cauliflower Soup instead: Increase cauliflower to 2 qt and add 2 cups peeled grated white root vegetables (such as parsnips and/or turnips) in place of the corn.

Use 1 qt of roasted cauliflower in place of the raw cauliflower if you’d like.

Source: External LinkVT New School Cuisine, page 35.

top