White Corn and Rosemary Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy! Ingredients:
1 teaspoon olive oil |
1 medium yellow onions (the recipe calls for a yellow onion but i used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but i used a red one and it just made the soup that much sweeter) |
1 lb no salt added frozen white corn |
3 cups fat free sodium free chicken broth |
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary |
1/4 teaspoon salt |
1/8 teaspoon white pepper (i used 1/4 teaspoon) |
fresh rosemary (optional) |
Directions:
1. In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
2. Stir in the corn; cook for 4 minutes, stirring occasionally.
3. Stir in the broth and rosemary; bring to a boil over medium heat.
4. Add the salt and white pepper.
5. Reduce the heat; simmer for 40 minutes (no stirring needed).
6. Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
7. Reheat. (Not needed if using a hand blender).
8. To serve, garnish with rosemary sprigs.
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