Villa Creek Vegetable Soup

Recipe Ingredients

		Corn Stock
2		Leeks, white parts only - coarsely chopped
1		White onion - coarsely chopped
3		Celery ribs - coarsely chopped
1/2		Fennel bulb - coarsely chopped
2		Carrots - peeled, and
		Coarsely chopped
1		Bay leaf
10		Black peppercorns
1 section		Fresh thyme
5		Corncobs - kernels removed and
		Reserved
1		Water
		Soup
2 cups	125g / 4.4oz	Diced onion
1		Bay leaf
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
1/4 cup	59ml	Olive oil
1		Garlic clove - sliced
3 cups	711ml	Fresh black-eyed peas
1/2 cup	73g / 2.6oz	Diced peeled fingerling potatoes
1		Corn Stock - (listed above)
2 cups	292g / 10oz	Diced summer squash
1 cup	237ml	Fresh peas
1 cup	62g / 2.2oz	Corn kernels
1 tablespoon	15ml	Chopped fresh thyme
2 1/2 teaspoons	12ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Corn Stock: Place the leeks, onion, celery, fennel, carrots, bay leaf, peppercorns, thyme, corncobs and water in a large stockpot and bring to a rolling simmer. Do not boil. Let the mixture simmer for 1 hour, partially covered.

Turn off the heat and let the mixture stand for 1 hour. Strain through a fine mesh sieve and store. Keeps for about 1 week, refrigerated.

Soup: In a large heavy-bottomed stockpot, cook the onion, bay leaf, carrots and celery in the olive oil over medium-low heat until the onion is translucent and the vegetables are tender.

Add the garlic, black-eyed peas and potatoes and cook for an additional 5 minutes.

Add the corn stock, bring to a simmer and simmer slowly for 20 minutes.

When the vegetables are almost tender, add the peas, corn and thyme. Continue to simmer for an additional 10 minutes.

Season with salt and pepper to taste and serve.

This recipe yields 6 to 8 servings.

Each serving: 178 calories; 5 grams protein; 25 grams carbohydrates; 6 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 754 mg. sodium.

Source:
The Los Angeles Times, 10-13-2004

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