Local Corn and Pepper Soup with Green Tea
1 Tablespoon vegetable oil
1 onion, finely chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1 red or orange pepper, diced
2 cups green tea, steeped for about 3 minutes.
3 cups fresh corn kernels (about 4 ears)
1/2 cup fresh edamame (green soybeans)
1 Tablespoon tamari soy sauce
2 Tablespoons flat leaf parsley, chopped
2 Tablespoons cilantro, chopped
Salt and freshly ground pepper, to taste (sometimes I add a dash of cayenne pepper as well)
Sour cream for garnish
Halved cherry tomatoes for garnish
* Heat oil in a good size saucepan over medium high heat. Add the onion, cook for 3 minutes, then add the garlic, jalapeno, red pepper. Cook and stir another 2-3 minutes.
* Add the tea to the pot, bring to the boil, then add the corn and edamame. Lower heat and let soup simmer for another 3 minutes or so.
* Stir in tamari, parsley, cilantro, season to taste with salt and pepper (and cayenne if more heat is desired). If soup seems too thick, add a bit of water.
* Serve garnished with a dollop of sour cream and half a cherry tomato.
* Serves four-six.