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How to cook: White corn and vegetables soup with squash blossoms
Posted By Connie Veneracion On January 10, 2013 @ 11:16 pm In Asian Cooking,Filipino Recipes | 11 Comments
Before 2012 ended, there was a get-together with Speedy’s side of the family at my in-laws’ house. Over food and drinks, Speedy’s youngest brother, Richie, started bantering about when we would host another get-together in our house in the boondocks. We used to have the Veneracion family get-togethers here until my mother-in-law became too sickly to go out. Richie is in the country only once a year and it sure was a good reason to invite him and the rest of the brood over. So, we agreed that we’d party again before he left.
That happened earlier today. Speedy’s two younger brothers and their lovely ladies came over for a potluck lunch — with my mother-in-law! She rarely goes out these days so today was really an occasion, something to look back to with a smile. We had a great time even though it was only for a few hours.
I suppose it was only fitting that our share in the potluck should be something nostalgic. At that party before the New Year, there was a whole lechon and I asked to bring home the head. I boiled the head, shredded the meat, saved the broth and froze everything until we could set a date for the planned get-together. For our potluck lunch earlier today, I made a soup that my late father-in-law used to cook for the whole brood — a white corn and vegetables soup using the meat and broth from the lechon head.
Native white corn is a cooking corn. If cooked as corn on the cob, it takes more than a hour to fully cook. It is ideal for cooking when the kernels are sliced off the cob. When slow cooked with meat as a soup dish, the soup is thick, sticky and full of flavor.
To slice the kernels off the cob, remove the skin and hair of the corn. Hold it upright and slice the kernels from top to bottom, rotating the cob until all sides have been sliced (like this ). To shorten the cooking time and to cook a thicker and richer soup dish, do not slice the kernels whole. Slice them as though you were grating them coarsely. Alternatively, you can use a vegetable grater or a peeler. Personally, I prefer not to because the juices are lost during the grating.
Now, about the pork. I cooked this soup with lechon but you don’t have to. You can use pork belly or shoulder. If starting with raw meat, it is best to cook it together with the corn.
Preparation time: 15 minute(s)
Cooking time: about 2 hours and 30 minute(s)
Number of servings (yield): 8 to 10
Updated from a recipe originally published on August 2, 2003.
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© Connie Veneracion.