Fresh Corn Soup
"I don't think anything says "summer" like a really tasty corn soup. This one screams "SUMMER!!!""
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 ears corn
- 2 teaspoons canola oil
- 1 large sweet onion, chopped
- 1 leek, white part,washed thoroughly &,chopped
- 4 green onions, chopped
- 1 tablespoon fresh ginger, peeled &,grated
- 2 tablespoons fresh basil, minced
- 1 tablespoon of fresh mint, minced
- 1 russet potato, peeled &,chopped
- 2 cups vegetable broth
- salt
- fresh ground pepper
directions
- Cook corn in pot of boiling water.
- (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
- Remove corn& let cool.
- Heat oil in large saucepan over med-high heat.
- Add onion, leek, green onions, ginger, basil& mint.
- Reduce heat& saute, stirring often for about 10 minutes.
- Cut corn from cob& stir the kernels into pot, along with potato.
- Add broth& bring to boil over med-high heat.
- Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
- Puree in food processor or using an immersion blender, return to pot& gently warm.
- Add salt& pepper to taste.
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RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
