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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This summery soup is dairy-free (if you use margarine) and freezes beautifully. Adapted from a recipe at the Al Dente blog. Ingredients:
8 large ears of corn |
2 teaspoons butter or 2 teaspoons margarine |
2 teaspoons olive oil |
3 scallions, minced |
2 medium yellow onions, chopped |
3 medium celery ribs, finely chopped |
1/2 teaspoon minced garlic |
1/4 teaspoon celery seed |
1 teaspoon dried basil |
1 quart vegetable stock or 1 quart chicken stock |
salt |
black pepper |
Directions:
1. Strip husks and silks from corn. Place a box grater into the largest bowl you have and grate the corn. You should have about 8 cups of corn pulp.
2. Melt butter or margarine with olive oil in a large stock pot. Add scallions, onion, celery and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.
3. Add celery seed, basil, stock and corn pulp. Bring to a boil, reduce to a simmer, partially cover and cook 15 minutes. Season with salt and pepper.
4. Soup can be left as is, or pureed to desired texture with an immersion blender.
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