Creamy Corn Soup
"This summery soup is dairy-free (if you use margarine) and freezes beautifully. Adapted from a recipe at the Al Dente blog. http://bit.ly/nfMCGy"
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 16
ingredients
- 8 large ears of corn
- 2 teaspoons butter or 2 teaspoons margarine
- 2 teaspoons olive oil
- 3 scallions, minced
- 2 medium yellow onions, chopped
- 3 medium celery ribs, finely chopped
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon celery seed
- 1 teaspoon dried basil
- 1 quart vegetable stock or 1 quart chicken stock
- salt
- black pepper
directions
- Strip husks and silks from corn. Place a box grater into the largest bowl you have and grate the corn. You should have about 8 cups of corn pulp.
- Melt butter or margarine with olive oil in a large stock pot. Add scallions, onion, celery and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.
- Add celery seed, basil, stock and corn pulp. Bring to a boil, reduce to a simmer, partially cover and cook 15 minutes. Season with salt and pepper.
- Soup can be left as is, or pureed to desired texture with an immersion blender.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
