Sweet Corn Soup
This soup recipe is a spin on a Midwest classic that uses fresh ingredients like ears of corn, apples, and carrots. Use the make-ahead directions for soup in a hurry.
Prep Time:
30 mins
Total Time:
40 mins
Servings:
Makes 6 to 8 servings.
Ingredients
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12 fresh ears of corn
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1 Tbsp. cooking oil
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1 small apple, peeled and chopped (about 2/3 cup)
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1 small carrot, chopped (about 1/3 cup)
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1 small onion, chopped (about 1/3 cup)
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1 clove garlic, minced
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2 14-oz. cans reduced-sodium chicken broth
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Salt and ground black pepper
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2 limes
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2 to 3 Tbsp. snipped fresh thyme or parsley
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2 Tbsp. butter, cut into 6 to 8 pieces and softened (optional)
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Bottled hot pepper sauce (optional)
Directions
1.
Remove husks from corn. Scrub corn with a stiff brush to remove silk; rinse. Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add corn; return to boiling. Cook, uncovered, for 1-1/2 minutes, stirring occasionally. Drain well; set aside.
2.
In a large saucepan heat oil over medium heat. Add apple, carrot, onion, and garlic; cook and stir for 3 to 4 minutes or until vegetables are tender but not brown. Add chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.
3.
Cool vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2-1/2 cups). Place vegetable mixture, one-third at a time, in blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add remaining corn; heat through. Season to taste with salt and pepper.
4.
Peel and section limes; finely chop sections. Combine lime sections and thyme. To serve, ladle soup into bowls. Top with a pat of butter. Sprinkle with lime-herb mixture. Pass hot pepper sauce. Makes 6 to 8 servings.
Test Kitchen Tip
Cut corn from cob by steadying one end on cutting board and slicing downward with a sharp knife.
Nutrition information
Calories 204, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 444 mg, Carbohydrate 41 g, Total Sugar 9 g, Fiber 6 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 36%, Calcium 2%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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