Author Notes: For added spice, stir in a few sprinkles of chili powder.
You can also top with chopped fresh herbs like cilantro or chives. —HeatherPierceG
Serves: 1
/cda55c63-cc51-45db-984c-01649589aff6--Corn-Soup-Closeup.png "Pureed Corn Soup Topped with Roasted Corn 2")
Pureed Corn Soup Topped with Roasted Corn
Print RecipeIngredients
- 6 ears of fresh corn, shucked
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon organic butter
- 1 tablespoon olive oil
- sea salt
- freshly ground black pepper
- 2 cups chicken broth (or vegetable broth)
- fresh lime wedge (optional)
Instructions
Preheat the oven to 400 degrees and carefully slice kernels off the corn. Keep kernels from the 6th ear of corn aside in a separate bowl.
Saute 1 chopped medium onion in 1 tbsp olive oil and 1 tbsp melted butter over medium heat until onions become soft.
Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in about 2 cups of chicken broth until corn and onions are covered. Bring to a boil.
Lower to a simmer, cover the pot, and cook for 15-20 minutes.
Meanwhile, toss the remaining kernels from the 6th ear of corn with 1 tbsp olive oil and a pinch of sea salt. Lay the corn you tossed on a baking sheet lined with parchment paper.
Bake corn in preheated 400 degree oven for about 15 minutes, until golden. Let cool.
Remove corn from soup pot with a slotted spoon and puree in a blender (careful! do not put top on blender, just use a dishtowel as the heat will make it explode!!). Pour pureed corn back into pot with any remaining broth.
Serve topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!
