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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I don't think anything says summer like a really tasty corn soup. This one screams SUMMER!!! Ingredients:
3 ears corn |
2 teaspoons canola oil |
1 large sweet onion, chopped |
1 leek, white part,washed thoroughly &,chopped |
4 green onions, chopped |
1 tablespoon fresh ginger, peeled &,grated |
2 tablespoons fresh basil, minced |
1 tablespoon fresh mint, minced |
1 russet potato, peeled &,chopped |
2 cups vegetable broth |
salt |
fresh ground pepper |
Directions:
1. Cook corn in pot of boiling water.
2. (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
3. Remove corn& let cool.
4. Heat oil in large saucepan over med-high heat.
5. Add onion, leek, green onions, ginger, basil& mint.
6. Reduce heat& saute, stirring often for about 10 minutes.
7. Cut corn from cob& stir the kernels into pot, along with potato.
8. Add broth& bring to boil over med-high heat.
9. Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
10. Puree in food processor or using an immersion blender, return to pot& gently warm.
11. Add salt& pepper to taste.
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