Coconut Corn Soup, featuring fresh garlic chives

I was at the farmer’s market yesterday, and saw these beauties:

Fresh garlic chives! Actually, I smelled them first. If you’ve ever driven through a place where lots of garlic or onions are being grown ( like Central California), you know what I mean. Fresh garlic, either still growing in the fields or freshly harvested, has a very distinctive smell – it’s really amazing, so I couldn’t pass them up.

I’d been thinking for a couple of days about making a cooked coconut corn soup. I’d heard it mentioned recently and was thinking of how I’d create the recipe for myself. Then, when I got ahold of the garlic chives, it turned me in a whole new direction and I decided to try a raw coconut corn soup, featuring the chives.

Some of the ingredients…..

This soup too has a very distinctive flavor. Very coconutt-y and chive-y… those with a less adventurous palate might want to go a little easier on some of these stronger-tasting ingredients, but all who ate it today gave it a thumbs-up.

4 cups of fresh coconut milk (the water and meat of about 2 young coconuts)

1 Tablespoon red onion, chopped

kernels from 2 ears of corn

4 Tablespoons fresh garlic chives, chopped

1 Tablespoon fresh ginger, chopped

1 Tablespoon + 1 teaspoon white miso

1/2 cup water

Blend the above ingredients until smooth. You could substitute garlic, but use much less – maybe 1 clove to begin with, then add more if more flavor is desired.

Once blended, stir in the kernels from 1 ear of corn.  Garnish with minced garlic chives & dehydrated (or fresh) jalapeno pepper.

This made quite alot of soup – it would make about 8 servings. It’s fairly rich, with all the coconut milk, and strong flavorings, so a little goes a long way.