Corn Soup
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Corn Soup
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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.
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Ingredients
- 2 tablespoons butter
- ½ cup Chives, snipped
- 1 large tomato chopped
- ¾ cup yogurt plain, Greek
- 1 medium lime
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 cups water
- 4 cups chicken broth
- 2 cloves garlic minced
- 5 prigs thyme fresh
- 1 cup celery chopped
- 2 cups Yukon Gold potato cubed
- 2 large leeks halved, and sliced (white parts only
- 6 large corn kernels removed, ears
- 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.
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