Roasted Corn Soup with Grilled Tofu and Okra
Whenever we start to see corn trickling into the stores, we pick up a few -- knowing full well it's not the good (local, organic) stuff. If nothing else, it reminds us that the farmer's market is coming soon, and that will be a happy time... ;)
For the soup (which serves four people), we first soaked four ears of corn in cold water for 10 minutes, then grilled them in the husk. After the corn was done cooking (about 10-15 minutes or all of the husks are blackened) we removed the kernels with a knife and set those aside while you make the corn stock.
Take the four cobs, break them in smaller pieces. In a stock pot, add 1 tsp. of olive oil and the cobs and cook for 2-3 minutes. Add four cups of water, and bring to a boil. Reduce the heat to a simmer and reduce down to two cups (about 40 minutes) then strain.
In a saute pan over medium heat, we added 1 tbs. of olive oil, a small shallot and 4 cloves of garlic (both minced), the grilled corn, salt and pepper and cooked it for 2-3 minutes to sweat the shallots. Next, add the two cups of corn stock, plus two cups of soy/rice/almond milk.
Carefully add the mixture to the vita-mix and puree. Strain the soup back into the pot and check for seasoning. Keep on low heat while you get the rest of the toppings together.
Pour the soup into a serving bowl and top with a couple of tablespoons of Daiya Mozzarella, grilled tofu & okra.