Corn Soup

Harriet Roth’s Deliciously Healthy Jewish Cooking, p. 170

10 ½ ounces low-fat soft tofu, drained

1 cup nonfat milk

½ cup chopped onion

½ cup red bell pepper, seeded and diced

1 (14 ½-ounce) can defatted sodium-reduced chicken broth

1 (17-ounce) can cream-style corn

1 (12-ounce) can sugar-free, salt-free whole-kernel corn or 1 (10-ounce) package frozen white peg kernel corn

1 teaspoon dried basil, crushed, or 1 tablespoon chopped fresh basil

½ teaspoon ground white pepper

2 tablespoons sliced scallions or chopped Italian flat-leaf parsley or fresh cilantro, for garnish

Puree the tofu with the milk in a food processor or blender.

Such whrrr.

Saute the chopped onion in a nonstick saucepan coated with vegetable oil cooking spray until wilted. (Place lid over the onion to speed the sweating process.)

Add the bell pepper, chicken broth, cream-style corn and corn kernels, basil, ground pepper, and pureed tofu mixture. Stir and bring to a simmer; do not boil.

Pre-tofu, looking like class.

To Serve: Serve in warm soup bowls and sprinkle with sliced scallions or chopped parsley or cilantro. 

All protein'd up!

My Rating: 3/5 "The tofu cream base is really unique and gives everything a pleasant undertone. Good mix of vegetables. It's not super-filling, but it's a pretty side dish."