Fresh Corn Soup with Herbed Croutons
Ingredients
Herbed Croutons
-
⅓
cup
olive oil
-
2
tbsp
chopped fresh herbs
-
to taste
salt
-
to taste
pepper
-
5
cups
cubed bread
Fresh Corn Soup
-
6
ears
fresh corn
-
2
sprigs
fresh thyme
-
6
cups
water
-
1
tbsp
olive oil
-
1
tbsp
lemon juice
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 350°F.
- For the croutons, whisk together olive oil, fresh herbs, salt, and pepper in a bowl, then toss with cubed bread and bake until golden brown.
- For the soup, place corn cobs and thyme in a pot, cover with water, and bring to a boil. Simmer for 45 minutes.
- Reserve ¾ of the corn kernels and puree the rest until smooth.
- After simmering, remove cobs and thyme, then strain the broth.
- In the pot, heat olive oil, add reserved corn kernels, and sauté until beginning to brown.
- Add corn puree, cook until thickened, then stir in corn broth, lemon juice, salt, and pepper.
- Ladle into bowls and top with herbed croutons.
Nutrition Facts (estimated)
Servings
4
Calories
276
Total fat
10g
Total carbohydrates
38g
Total protein
9g
Sodium
393mg
Cholesterol
0mg
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