Sweet Corn Soup
Sweet corn soup is a summer favorite and can be served hot or cold. Use fresh corn on the cob for the best taste. To make the same soup in winter months, canned corn can be substituted. Although, a plain sweet corn soup is enjoyed by many, you can also add seafood, chicken, turkey and other meats for added flavor.
Instructions
1. Use a large grater or sharp knife to remove the kernels of corn from the cobs. Hold the grater over a large bowl (or cob in the bowl with a knife) and grate 10 ears of sweet corn. Set the bowl aside.
2. Heat 1 tbsp. extra virgin olive oil, on medium heat, in a large soup pot. Add two medium onions, chopped, and 1 or 2 tsp. salt, as you prefer. Saute the onions for about 3 minutes.
3. Add 1 medium peeled and chopped potato, with 4 cups of water (or chicken broth) to the pot. Increase the heat and bring the pot's contents to a boil. Continue cooking until the potatoes are tender, about 10 minutes.
4. Pour in the grated corn. Cook an additional 2 minutes. Remove the pot from the heat.
5. Divide the pot's contents into quarters and puree each quarter separately in a blender or food processor. The entire pot's contents would be too much to puree at one time.
6. Serve the sweet corn soup with garnish, such as avocado, fresh herbs, roasted chilies or diced tomatoes.
Tags: about minutes, Corn Soup, corn soup, sweet corn, Sweet Corn Soup