But its publication has revived all the anti-garden voices. Her book tour is nothing more than a taxpayer- funded campaign swing, goes one criticism. She is a fraud and never gardened until she had government money to pay for it and government workers to maintain it, goes another.
Those who are opposed to genetically modified produce are mad because she doesn't oppose that in the book. And we will no doubt hear from the animal-rights people soon because the book has a pork recipe.
Betsy Galliher writes on AmericanThinker.com that "gardening is the brainchild of liberal elites" and "a cover for the food oppression narrative required for wealth redistribution."
Really? Sometimes a rose is just a rose. And a radish is just a radish.
Corn soup with summer vegetables
"This versatile soup is the essence of summer. Dairy-free and nearly fat-free, it showcases the pure, sweet taste of summer corn and can be served hot or at room temperature," White House chef Sam Kass writes in Michelle Obama's new book, "American Grown: The Story of the White House Kitchen Garden and Gardens Across America."
"A garnish of summer vegetables, grilled and cut into bite-sized pieces, makes this soup your own unique creation. Try zucchini or summer squash, tomatoes, eggplant, peppers or mushrooms, alone or in combination. If you leave out the corn kernels and don't thin the soup with the corn stock, this becomes a luxurious sauce for seafood like halibut, tilapia, or shrimp."
Start to finish: 1 1/2 hours
Servings: 4
6 ears of corn, husks and silk removed
2 sprigs fresh thyme
Juice of 1/2 lemon (about 1 tablespoon)
Salt
Olive oil
Grilled vegetables of your choice: zucchini, summer squash, tomatoes, eggplant, peppers, mushrooms.
Carefully cut the kernels off the ears of corn. Set the kernels aside. Do not discard the cobs.
To make the stock, place the cobs in a large stockpot. Add enough water to just barely cover. Bring to a boil over high heat, then reduce heat and simmer for 45 minutes to 1 hour, or until the water has a rich corn flavor. Strain the stock and set aside.
Reserve 3/4 cup of the corn kernels, then place the remaining kernels in a blender. Puree until smooth, about 45 seconds. If needed, add a bit of the corn stock to help get the blender started. Pour the puree through a mesh strainer into a medium saucepan. Discard any bits of skin.
Add the thyme and bring the soup to a gentle simmer over medium heat, stirring constantly. Do not boil.
As the soup heats, the starch from the corn will begin to thicken the soup. Once the soup has thickened to the consistency of applesauce, about 3 to 4 minutes, add the lemon juice and the reserved corn stock a bit at a time until the soup reaches the desired thickness. You should have 4 to 6 cups of soup. Season with salt to taste.
Heat a small frying pan over medium. Add enough olive oil to coat the bottom on the pan. When the oil is hot, add the reserved corn kernels. Do not stir until the corn has a nice brown color. Stir the corn, then remove it from the heat.
Divide the soup between serving bowls, then top each serving with some of the seared corn and any other grilled vegetables.
Recipe adapted from Michelle Obama's "American Grown: The Story of the White House Kitchen Garden and Gardens Across America"
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