Summer Corn Soup

Summer Corn Soup
Photo by Scott Phillips

Ingredients

  • ½ cup finely diced fresh tomatoes, for garnish
  • ½ cup diced celery
  • Pinch cayenne
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup thinly sliced fresh basil, for garnish
  • 3 to 4 sprigs fresh marjoram, leaves stripped and chopped (1 Tbs. loosely packed leaves)
  • + 6 more ingredients
    • 1 medium red potato (6 oz.), peeled and cut into 1-inch cubes
    • 5 to 6 large ears sweet corn, shucked, silks removed
    • 1 large onion, diced
    • 3 Tbs. olive oil or unsalted butter, or a combination
    • 4 cloves garlic, roughly chopped
    • ¼ cup sour cream, for garnish

Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ear as you go; don't try to cut too close to the base of the kernels. Turn the ear over and repeat to remove all the kernels. You'll need 3-1/2 to 4 cups of kernels for the soup. ...

View full recipe at Fine Cooking

Comments

Variations on Summer Corn Soup

  • Summer Corn Soup
    • 2 thick slices bacon
    • 1/3 cup fresh corn kernels cut
    • 2 fresh rosemary sprigs
    • 2 tablespoons butter
    • 1 bay leaf
    • 1 green onion
    • 2 cups water
    • +9 other ingredients


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