This is a lovely combination from Amanda who is herself deliciously pregnant. This was the soup that was served at Tastes of Concord, and it was a hit. Simple to make and easy on the pocketbook, don’t be afraid to eat potatoes because they’re nutritious and satisfying.
|6 organic Yukon Gold potatoes, about 9 C||lots of summer herbs (whatever you have lying around like dill, basil, mint, parsley or cilantro all work well, says Amanda) for a total of 2 C|
|2 onions, about 4 C||½ C extra virgin olive oil (EVOO)|
|2 tsp each sea salt and black pepper||½ C water|
|8 C water||3 garlic cloves, coarsely chopped|
|2 scallions, aka green onions|
|1 Tbsp coconut oil (or butter)|
|6 ears of corn, or 3 C of frozen organic corn|
Chop potatoes and onions. Sprinkle with salt and pepper, and place them in a pot. Cover with 8 C water. Bring water to a boil, turn down to low, cover pot and simmer until potatoes are tender, about 25 minutes. Puree soup (it’s easiest with a hand blender while soup is still in the pot).
While soup is simmering, slice the scallions and rinse in cold water to remove grit. In a skillet, gently warm coconut oil. Add corn. When the corn starts to smell sweet, add scallions and sauté another minute. Add this mixture to the pureed soup.
Wash herbs well and run your knife through a few times to chop roughly. Place herbs in a blender together with EVOO, the ½ C water and garlic. Puree until smooth, about 30 seconds.
When you’re ready to serve soup, stir in the herb puree. (You can make potato mixture a day ahead. If you do this, gently reheat soup before adding in herb puree.) Once you stir in the puree, your soup will be a beautiful bright green. Taste and add more salt or pepper if you like. We usually like more salt…