“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
SERVES:
16
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Soup can be left as is, or pureed to desired texture with an immersion blender.

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