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Sweet Corn Soup with Hazelnut-Dill Garnish
A savory summer soup featuring fresh sweet corn and a garnish of dill and hazelnuts.
Prep Time
10 mins
Cook Time
25 mins
Servings:
2
large servings or 4 small servings
Course:
Soup
Ingredients
Soup
- 2 tablespoons ghee
- 1 onion minced, medium
- 3 to 4 sweet corn enough to get 3 cups of kernels, ears
- 2 to 3 cups sweet corn broth vegetable broth
- ½ teaspoon salt or so
- ¼ to ½ cup heavy cream
Garnish
- ¼ cup hazelnut
- ¼ cup dill fresh
- ¼ teaspoon salt
Instructions
- Heat a pot over medium heat. Add the ghee and melt then add in onions. Cook until the onions are fragrant and softening, about 6 to 8 minutes. Stir in the sweet corn and cook for another few minutes. Add in 2 cups of the broth and salt. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until the sweet corn is tender.
- Carefully transfer to a blender and puree until smooth. Add more broth if desired- you want the soup to be smooth and not a thick stew. Return the soup to the pot, add ¼ cup of cream, and heat over low until warm. Taste and add more salt or cream if desired.
- While the soup is cooking, toast the hazelnuts in a dry skillet. Transfer to a cutting board and add the dill. Mince together with a pinch of salt.
- Divide the soup into 2 large bowls or 4 smaller bowls and sprinkle with the hazelnut-dill mix.
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