Ingredients
Corn Soup
- 2 ears fresh corn, shucked
- 1 medium potato, peeled and diced
- 1 medium white or yellow onion, diced
- 1 tablespoon olive oil
- 3 cups vegetable broth or vegan chicken-style broth
- Salt, to taste
- Freshly cracked black pepper, to taste
For Serving
- Croutons
Servings
Yields
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Linked Recipes
Preparation
Step 1
Stand each ear of corn upright on a cutting board and slice off the kernels. Reserve the kernels and discard the cobs.
Step 2
Add the corn kernels, potato, and broth to a medium pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potato and corn are tender.
Step 3
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté for 5–7 minutes, until soft and translucent.
Step 4
Add the sautéed onion to the pot. Carefully blend the soup until completely smooth and creamy, working in batches if using a countertop blender.
Step 5
For an especially silky texture, strain the soup through a fine-mesh sieve into a clean pot, pressing on the solids.
Step 6
Warm the soup gently over low heat and season with salt and black pepper. Ladle into bowls and serve with croutons.
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