Flora’s seasonal recipe: corn soup

13 Aug

7010181017_ec67a85b98Taking a bite into freshly picked corn, goes hand in hand with the smell of freshly applied sunscreen, the sound of birds chirping in the morning, the fragrance of fresh picked basil, the juiciness of a sun warmed tomato, and the sweetness and bright, brilliant colors of ruby red watermelons.

I was gifted a big bagful of fresh corn the other day, and while I was grateful, I was also a little hesitant, “what am I going to do with all of this corn?” After some corn and tomato salads and corn on the cob, my taste buds were looking for a different corn texture, so I ventured into summer soup making!

Here’s how my gifted corn turned into a hearty soup:

Serves 4 (if you have any left over, refrigerate and eat for lunch!)

Ingredients:

  • 3 ears of corn
  • 1 red onion
  • 3-4 medium sized potatoes
  • 4 cups veggie broth or water
  • 1 tablespoon olive oil
  • 2 bay leaves (optional)
  • Pinch of salt + a few grinds of pepper

Directions:

Husk your corn, remove silks (place silks to the side to make a delicious corn silk tea). Cut the kernels off of the cob, and set aside. Don’t throw away the cobs! Dice your red onion and potatoes, then turn your burner to medium heat. Using a medium sized pot add 1 tablespoon of olive oil, swirl the oil so that it covers the base, then add your diced onion and sauté until slightly caramelized. Add 4 cups of broth or water, and bring to a boil. Once boiling, bring down to a simmer then add the kernels, cobs, and potatoes. Top off with 2 bay leaves, then add a pinch of salt and a few grinds of pepper for extra flavor. Let simmer for 30-40 minutes, or until potatoes and corn are soft. Use an immersion blender (if you don’t have one of these, you should, they are a lifesaver! if you have a food processor blend your soup in small batches, or if you don’t have any devices, use a potato masher), and blend/mash to your desired consistency. Serve warm, or if you are super patient, let it cool down for a cold summer soup.

I had my leftover soup for lunch the next day, and boy was it delicious. Now I am wishing I was gifted bags of corn every week!

Photo courtesy of RaeAllen

6 Responses to “Flora’s seasonal recipe: corn soup”

  1. Tammy August 15, 2012 at 4:12 am #

    mmmmm if only corn would arrive in my CSA!!!

    • I would make up a soup with some of your leftover CSA food items then! What sorts of veggies do you usually have leftover, after devouring all of your favorites?

      • Tammy August 15, 2012 at 1:30 pm #

        Right now we have eggplant, sweet potatoes and onions.

      • Nice! You can make a soup, by caramelizing your onions, chopping up your sweet potato. Add some veggie stock or water to your onions, let boil, then simmer your sweet potatoes add some bay leaves, salt and pepper and simmer until soft. Use an immersion blender to blend it up to your liking, and serve! Eggplant would be delicious grilled with olive oil, or sauteed over low heat with fresh tomatoes, garlic, zucchini for a low maintenance ratatouille. Hope this helps inspire your summer veggies 🙂

  2. Bali Tour December 21, 2013 at 9:30 am #

    it’s Look Nice and fantastic
    Thanks for great recipe 🙂

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