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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Raw soup from Charlie Trotter's 'Raw' cookbook. Ingredients:
3 1/2 c sweet corn kernels |
1 c filtered water |
celtic sea salt and ground pepper |
1/4 c julienned heart of palm |
2 tbls freshly ground cinnamon |
2 tbls freshly ground green cardamom |
2 tbls freshly ground coriander |
2 tbls freshly ground cumin |
1 clove garlic |
1/2 tsp freshly ground turmeric |
1/8 tsp freshly ground cayenne pepper |
6 grains smoked salt |
1/4 tsp celtic sea salt |
1 c olive oil |
Directions:
1. In a high-speed blender, combine the corn and water and puree until smooth.
2. Pass through a fine-mesh sieve and season to taste with salt and pepper.
3. To make the garnish for the corn soup, spread the corn kernels on a dehydrator shelf and dehydrate at 105 degrees for 2 hours or until dry buy tender.
4. Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.
5. Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)
6. Process in blender for 2 - 3 minutes, or until the outside container is warm.
7. Pour into a glass jar or bowl, cover, and let stand overnight.
8. The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.
9. Put soup in bowl and garnish with heart of palm and 4 tsps curry oil.
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