Earlier this month I had one of my teeth extracted. It was quite a pleasant experience. NOT. Luckily, my dentist was really good and I'm doing well now. For the first few days after the surgery, however, I was panicking. Will I have to eat pureed foods for weeks? And no wine? And no chewing!? Are you serious???? I had vacation coming up, not to mention judging a lamb competition.
Well, after a week or so, I was able to eat all the normal foods as long as I chewed on my right side, but for the day after the surgery, I made a Vegan Corn & Vidalia Onion Soup that was not only easy on my mouth, but incredibly satisfying and something you should add to your summer cooking repertoire!
Vegan Corn & Vidalia Onion Soup
Makes about 3 servings
2 teaspoons olive oil
kernels from 3 ears of corn
1 large Vidalia onion, thinly sliced
10 thyme sprigs
salt & pepper to taste
2 cups vegetable broth (you can make your own by simmering corn cobs after you've removed the corn kernels covered in water with a few aromatics)
fresh basil, torn
This soup can be served hot, warm or chilled! It'll be a great first course for your summer dinner!