The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cook the corn in plenty of rapidly simmering water until the kernels are just tender. Remove the corn with tongs and reserve the cooking water. When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife. Set the kernels aside.
Step 2
Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until both are golden.
Step 3
Add the potatoes and 4 cups of the cooking liquid from the corn, and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Add half of the watercress. Simmer until the potatoes are tender, about 10 to 15 minutes longer, then remove from the heat.
Step 4
Set aside a cup of the corn kernels and puree the remainder in a food processor or blender until fairly smooth. Transfer the puree to a bowl.
Step 5
With a slotted spoon, transfer the solid ingredients from the soup to the food processor or blender and puree until smooth. Return the puree to the soup pot, along with the corn puree, the reserved corn kernels, and the reserved watercress.
Step 6
Return to low heat and stir in enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper, then cover and simmer over low heat for another 10 to 15 minutes. Let the soup cool to room temperature, then refrigerate until chilled. Top each serving with a sprinkling of oregano leaves.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 186
Step 9
Total fat: 5g
Step 10
Protein: 5g
Step 11
Fiber: 4g
Step 12
Carbohydrate: 35g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 31mg
