The new Bon Appétit hit the stands yesterday, and I couldn’t wait another minute to post the recipe I created for it. It’s part of the Vitamix-Bon Appétit collaboration I told you about.
This Coconut Corn Soup (which lives in the glossy folds of the September, 2014 issue) is everything that late-summer cooking should be – peak produce, vibrant flavours, and minimal time spent in the kitchen. Made silky smooth in the Vitamix, it boasts a sweetness and flavour that only freshly-picked corn can imbue, against a backdrop of nutty coconut milk (fresh, also made in the blender). It’s finished with a jalapeño-corn salsa, lending heat, brightness, and the juicy pop of fresh corn kernels.
The Vitamix Professional Series 750 really does most of the work here, with it’s hot-soup superpowers. (Souperpowers?)
And once again, there’s one up for grabs!
I took a glimpse and there weren’t many entries for the August draw (which is now closed). With over 1.5 million copies of Bon Appétit in circulation, I suspect everyone thinks that everyone else entered and that they don’t have a chance. Outsmart the masses, people, and win yourself the Rolls Royce of blenders!
(Although I’d argue that Rolls Royce is the Vitamix of cars…)
Your photograph will not be judged on how beautiful it is, nor will it’s subject be judged by how inventive or delicious it was. It’s simply a random draw from all eligible entries. So get in there! I can’t wait to see your submissions!
HOW TO ENTER:
Take a photo of something you make that is inspired by this recipe, post it to instagram with the #VitamixSweepstakes hashtag before September 23rd, 2014, and cross your fingers!
(Full rules here.)
Coconut Corn Soup with Jalapeño Salsa
Ingredients
Jalapeño salsa
- 1 cup corn kernels fresh or thawed from frozen
- ¼ cup lime juice
- 1 cup coarsely chopped red onion
- 1 jalapeño pepper coarsely chopped
- ½ cup cilantro leaves packed
- salt to taste
Coconut corn soup
- 2 tbsp olive oil
- 1 medium onion coarsely chopped
- 1 stalk celery medium, coarsely chopped
- 2 large cloves garlic coarsely chopped
- 4 cups corn kernels fresh or thawed from frozen
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 ½ cups unsweetened coconut ribbons or flakes
- 2 tbsp butter
- salt and pepper to taste
- olive oil for drizzling
- ⅓ cup toasted unsweetened coconut ribbons for topping, optional
Instructions
- Salsa: Cover the corn kernels with cold, salted water in a small saucepan. Bring to a boil and cook until just tender, about 3 minutes; drain. Place the lime juice, red onion, jalapeño, cilantro and corn in a high-speed blender (Vitamix on variable 6) and pulse several times until finely chopped, using the tamper to push ingredients toward the blades as needed. Scrape the salsa into a bowl, season to taste with salt and set aside.
- Soup: Heat the olive oil over medium heat in the same saucepan used to cook the corn. Add the onion and celery; cook until slightly translucent, about 5 minutes, reducing the heat if browning occurs. Add the garlic and cook 1 minute more.
- Transfer the onion mixture to the blender along with the corn, broth, water, 1 1/2 cups coconut ribbons and butter. Select the Hot Soup program and allow the machine to complete the cycle (or blend until smooth, then heat through). Season to taste with salt and pepper.
- Serve the soup topped with a spoonful of jalapeño salsa, a drizzle of olive oil and a sprinkling of toasted coconut ribbons, if desired. Place the remaining salsa on the table, allowing individuals to add more to their soup as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
