corn soup
(2 ratings)
As much as we love biting into the crisp sweetness of fresh corn on the cob, there are other delicious ways to enjoy this summer specialty. One way is with a light & refreshing Corn Soup that can be served hot or cold.
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(2 ratings)
yield
4 - 5
Ingredients For corn soup
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4 mdears of fresh corn, husks removed
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2 canevaporated milk
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1 Tbspolive oil, extra virgin
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1 lgonion, chopped
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1carrot, peeled & sliced
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1celery stalk, sliced
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2 clovegarlic, minced
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salt & pepper, to taste
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1 cwater
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2 lgthyme, sprigs, fresh
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creme fraiche or sour cream (optional)
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chives, bunch, chopped
How To Make corn soup
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1Cut kernels from cobs; reserve kernels & cobs. Place evaporated milk & corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
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2Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 - 4 minutes or until translucent. Stir in carrot, celery, garlic & reserved corn kernels. Season with salt & ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
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3Add vegetable mixture, water & thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs & thyme. Cool mixture for about 10 minutes.
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4Pour soup into blender until it is half full; cover (or use immerson blender). Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream & chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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