Creamy Corn Soup
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
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
Recipe
- 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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