In the middle of the harvests and abundance season, just after corn crops, it’s time to try Georgia O’Keeffe’s corn soup. Imagine you are eating the very last of summer sunrays from a corn cob filled with sun warmth and with a crunchy, insolent chives on top. What’s more, you will make this soup quicker than a tea.
Corn soup
4 portions
2 mugs of corn kernels from cob or frozen corn
2 mugs of lean milk (or coconut milk)
1 onion
1 tablespoon Georgia mix (recipe below)*
herb salt
chives
Blend all the ingredients, apart from chives. Pour into a cooking pot. If the mixture is too thick, add a little bit of water. Bring to boil and take off the heat immediately. And that’s it! Serve sprinkled with chives. Don’t keep it on low heat to simmer – it’s not a chicken stock. The soup needs to be fresh, nutritive, with as little processing as possible. The flavour is crystal simple, and that’s what I like about this soup. This soup is a tribute to simplicity, just like Georgia O’Keeffe’s paintings, surroundings and life – a modest elegance and a sense of proportions.
To thicken the soups, sauces and home-baked bread, and make them richer in micro elements and vitamins, she used a special mix, which she kept in her dry pantry:
- 1 cup dry beer yeast
- 1 cup fat-free powder milk
- 1 cup soy flour
- ½ cup kelp
Mix everything, keep in a warm jar.
Kelp and yeast are rich in natural vitamins A, B1, B2, C, D, E among others, as well as in amino acids, several dozen micro- and macro elements: iron, sodium, phosphorus, calcium, magnesium, potassium, selenium etc. And most importantly, they are perfectly absorbable and far more concentrated than in the vegetables.
Text and photos: Anna Królikiewicz
