Wednesday, July 27, 2011

Simple Corn Soup

This is a very easy, very delicious recipe that you can tart up in many delectable ways...

4 ears corn, remove husk and silk
1 tablespoon butter or olive oil
1 small onion, diced
1/3 cup grated potato
Sea salt to taste

Cut the kernels off the cobs and set aside.  Put the cobs (and any other appropriate veggie trimmings if you got 'em) in 5 cups water, bring to a boil and simmer, covered, for 20 minutes.  Strain out the veggie parts and now you've made your own broth.

In a soup pot, melt the butter (or heat the oil) on medium heat.  saute onion for a minute, add potato and about a cup of the broth. Cover and simmer until soft, about 15 minutes.

Add the rest of the corn broth and half the corn kernels.  Simmer for a few minutes and then blend the soup until smooth (be careful! it's hot).  Add the remainder of the corn kernels and salt to taste.  Serves 4.

Variations:
garnish with roasted tomatillo salsa, crema or dry jack, a little lime zest & tortilla chips

garnish with diced heirloom tomatoes, julienned basil & mozzarella

garnish with parsley and serve with cheddar puffs (i'll post the recipe for those soon)

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