- Recipe from Bon Appétit October 1993.
- Fresh thyme tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
- 2 breakfast beef slices
- 1 small onion
- 1 russet potato
- ½ red bell pepper
- 2 cups (or more) pareve rice milk
- 1 (15-oz.) can creamed corn
- 1 cup fresh or frozen corn kernels
- 1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- Chop onion and red bell pepper; peel and cut potatoes into 1/2-inch cubes; set aside.
- Chop breakfast beef slices and cook in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
- Add onion and cook until tender, stirring occasionally, about 8 minutes.
- Add potato and bell pepper and sauté 1 minute.
- Add 2 cups rice milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
- Add creamed corn, corn kernels and 1 Tablespoon thyme to soup and simmer until heated through.
- Season to taste with salt and pepper.*
- Sprinkle with thyme and serve.
- *Can be prepared 1 day ahead up to this point. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.