Five-Ingredient Corn Soup
Ingredients
The soup
-
8 to 10
ears
corn
-
8
tablespoons
unsalted butter
-
2
medium
yellow onions
-
to taste
salt
-
to taste
vinegar (optional)
The salsa
-
3
tablespoons
finely diced shallot
-
3
tablespoons
lime juice
-
¼
cup
very finely chopped cilantro leaves
-
1
tablespoon
minced jalapeño pepper
-
2
tablespoons
very finely chopped scallions
-
¼
cup
neutral-tasting oil
-
to taste
salt
Instructions
- Prepare the corn by cutting off the kernels and saving the cobs.
- Make a corn cob stock by boiling the cobs in water for 10 minutes, then set aside.
- In a pot, melt the butter and cook the onions until translucent.
- Add the corn to the onions and sauté until bright yellow.
- Add enough stock to cover the corn, season with salt, and simmer for 15 minutes.
- Blend the soup until puréed, adjusting seasoning and acidity as needed.
- To make the salsa, macerate shallots in lime juice, then mix with other salsa ingredients.
- Serve the soup hot or chilled, topped with salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
You might also like