Corn Soup
User Reviews
0.0
0 reviews
Unrated
Corn Soup
Report
Corn Soup is a perfect blend of summer herbs and vegetables. The fresh from the garden (or field) sweet corn is complemented by a vegetable medley like no other. Fresh leeks, potatoes, basil, chives and juicy tomatoes, pureed and topped with a dollop of Greek yogurt to perfectly round out this dish.
Share:
Ingredients
- 2 tablespoons butter
- ½ cup Chives, snipped
- 1 large tomato, chopped
- ¾ cup plain greek yogurt
- 1 medium lime
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 cups water
- 4 cups chicken broth
- 2 cloves garlic, minced
- 5 prigs fresh thyme
- 1 cup celery, chopped
- 2 cups Yukon Gold potatoes, cubed
- 2 large leeks, halved, and sliced (white parts only)
- 6 large ears of corn, kernels removed
- ½ cup basil, chopped
Instructions
- Melt butter in a large saucepan over medium heat. Add corn kernels, leeks, potatoes, celery, thyme, and garlic.
- Cook about 5-7 minutes, or until vegetables start to soften, stir occasionally.
- Add chicken broth, water, salt, and cayenne and bring to a boil.
- Reduce heat and simmer, uncovered, until vegetables are very tender, about 20 minutes.
- Remove from heat and puree soup in the pot with an immersion blender until almost smooth.
- Divide soup evenly into bowls.
- Add one squeeze of a fresh lime and garnish each bowl with 2 tablespoons yogurt, 3 tablespoons tomato, 1 tablespoon chives and 1 tablespoon basil.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chicken Soup With Dumplings (Traditional Pennsylvania Dutch Soup)
American, Pennsylvania Dutch
0.0
(0 reviews)
Courgette and Pea Soup (Zucchini and Pea Soup)
North American, Mediterranean, French, Italian, American
0.0
(0 reviews)
