This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Sex is good, but not as good as fresh sweet corn." -Garrison Keillor, Humorist
There are a lot of great things about legumes, but one of the best is that they can help make your creamy soups creamy while adding a lot of fiber and quality protein. This also gives the soup a rich creamy texture without any milk or cream. Best of all it brings added fiber to your meal.
The shrimp topping for this soup makes it a complete meal, and you can go in a lot of directions with the seasoning. Use a bit of chili powder or curry powder in the shrimp and avocado, or even some smoked paprika to change the character of the soup.
Servings: 4 | Serving size: about 1 1/2 cups with shrimp
Cooking Time: 90 Minutes
This recipe can easily be multiplied. This soup is better if it cools and sits in the fridge overnight. Keeps well for about 48 to 72 hours. Note that cooking time does not include chilling time.
Melt butter in a medium stock pot over medium low heat.
Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown.
After about ten minutes the onions will be translucent and slightly soft.
Add the corn, white beans, vegetable stock, salt, and pepper.
Simmer over very low heat for about 45 minutes. Do not allow the soup to boil.
Add the fresh thyme and cook for fifteen minutes longer.
Remove from heat and allow to cool, then puree until smooth. Chill.
While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat.
When the water boils, add the shrimp and cook for 5 to 7 minutes. Remove and chill.
When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, vinegar, salt, and pepper.
Fold together gently and chill.
When ready to serve, ladle the soup into bowls and top with the tomato-shrimp mixture. Add fresh ground black pepper to taste.
Serving size: about 1 1/2 cups with shrimp
|Calories 515||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g||24%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 51g||19%|
|Dietary Fiber 12g||41%|
|Vitamin K 8mcg|