Description
This Summer Corn Soup with Fresh Herbs is a delightful and creamy dish that captures the essence of the season. Made with fresh corn, aromatic herbs, and a touch of cream, this soup is a perfect way to enjoy the bounty of summer produce.
Ingredients
Scale
Fresh Corn Soup:
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 medium Yukon Gold potato, peeled and diced
- 1/2 cup whole milk or cream
- Salt and black pepper to taste
Garnish:
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil or parsley, chopped
- Extra herbs and a drizzle of olive oil for garnish (optional)
Instructions
- Saute Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened. Add garlic and cook until fragrant.
- Cook Vegetables: Stir in potato and corn. Pour in broth, bring to a boil, then simmer until potato is tender.
- Puree Soup: Remove from heat and blend until smooth. Stir in milk or cream and season with salt and pepper.
- Serve: Reheat if needed, ladle into bowls, and garnish with herbs and olive oil. Serve warm or at room temperature.
Notes
- Add a pinch of smoked paprika for a subtle smoky flavor.
- This soup pairs perfectly with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
