I made this soup a month or so ago to inaugurate my effort to learn to make vegetable soups. I had intended to make vegetarian soups, but I ended up using chicken stock in this and decided that vegetable soups would do. Back when I made this corn soup, fresh corn was abundant in the markets and very sweet and juicy and yummy. I really loved this soup. I hope to incorporate it into my repertoire in that hypothetical future where I have a repertoire. This is my adaptation of a recipe from a cookbook titled Soups, editted by Felicity Forster.
Corn Soup
2 T olive oil
1 onion, finely chopped
1 red bell pepper, seeded and chopped
6 earsworth of fresh corn kernels
3 c Chicken Stock
1 c heavy cream
salt
black pepper
1/2 red pepper, seeded and finely diced, to garnish
1. Heat oil in frying pan. Saute onion and pepper for about 5 minutes or until soft. Add the corn and saute for 2 minutes.
2. Use an immersion blender to blend somewhat the soup. Stir in the stock. Season with salt and pepper.
3. Bring to a simmer and cook for 5 minutes. Gently stir in the cream. Serve the soup with diced red bell pepper sprinkled over. Do not allow the soup to boil ever again.
3 comments:
Wow! You posted again, I'm so excited! Your soups look good. I will have to give them a try.
I made the corn soup for dinner tonight. All of the eaters liked it very much. We liked the texture, the color was beautiful, and the flavor was bright but not too sweet.
I am hoping to go to the Farmers' market on Saturday, and I will get ingredients for your soups. We are having soup weather, and I want to make the most of the last of the summery produce.
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