Harvest Moon Roasted Corn Soup with Toasted Acorns & Fresh Rosemary
Here’s a lovely little recipe that Loba came up with spur of the moment when I brought home fresh sweet Corn and Tomatillos. We’ve also been roasting Acorns like mad so of course they found their way into the mix. If you manage to roast the Peppers over an open fire, you might also consider doing the Acorns and Onion the same way, there’s nothing tastier that fire roasted veggies. I love this soup served with fresh fire seared Elk steak.
4 Green Onions
5 Cups fresh sweet Corn kernels
1 med. Onion, diced and sauteed in Olive oil
3 Tomatillos, minced
1 Tbs. Almond butter
1-2 Tbs. fresh Rosemary, plus a few pinches for garnishing.
1 Tbs. whole Cumin seeds
3 Tbs. Sesame oil (not toasted)
2 Cups water
1 Tsp. salt
1 Cup roasted Acorns (we roast ours straight from the tree but you might need to leach the bitterness from yours in running or boiling water, depending on the species. We roast ours whole and then shell them for storage)
1 roasted green Pepper (preferably fire roasted)
First, fry minced roasted acorns in Sesame oil until toasty.
Then, place three cups Corn in a blender with water, salt, Green Onions, Rosemary and Almond butter. Pan-roast the rest of the corn in a cast iron skillet in Sesame oil. Stir often but not continuously. Add Cumin seeds when Corn gets toasty. Roast 1-2 minutes longer.
Warm up pureed corn mixture in a pot, stir in the roasted Corn, sauteed Onions and more minced Rosemary if desired. Serve in shallow soup bowls garnished with slices of roasted Pepper, Tomatillos and minced roasted Acorns.