Summer Corn Soup

Summer Corn Soup
Photo by Scott Phillips

Ingredients

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

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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