Corn Soup
Ingredients
The soup
-
6
ears
corn
-
7
cups
water
-
2
tablespoons
olive oil
-
1
tablespoon
unsalted butter
-
1
pound
potatoes
-
4
medium
shallots
-
3
medium
cloves garlic
-
2
teaspoons
fine grain sea salt
-
to taste
freshly ground pepper
To serve
-
plain yogurt
-
harissa
-
fresh dill
Instructions
- Bring water to a boil in a large pot.
- Cut kernels from the corn cobs and reserve them in a bowl.
- Add the corn cobs to the boiling water and simmer for 15-30 minutes to create a broth.
- In a skillet, heat olive oil and butter over medium-high heat.
- Add diced potatoes and salt, sauté until cooked through, about 5-7 minutes.
- Add chopped shallots and garlic to the skillet and cook until softened.
- Combine the potato mixture with the corn kernels and the corn broth, and let it simmer for 2-3 minutes.
- Puree half of the soup for a smooth texture, then combine with the chunky portion.
- Adjust seasoning with salt and pepper to taste.
- Serve topped with yogurt, a swirl of harissa, and fresh dill.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
500mg
Cholesterol
20mg
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