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Golden Summer Corn Soup

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Calories: 300     Total Fat: 8g
Cholesterol: 30mg     Protein: 16g
Carbohydrates: 47g     Sodium: 280mg

Serves
Makes 4 to 5 servings


Ingredients
  • 1 package (16 ounces) fresh corn with husks removed (4 medium ears)
  • 2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 large cloves garlic, chopped
  • Kosher salt and ground black pepper
  • 1 cup water
  • 2 large sprigs fresh thyme
  • Light sour cream or crème fraîche (optional)
  • Chopped fresh chives for garnish (optional)

Preparation
    1. CUT kernels from cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
    2. MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
    3. ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.
    4. POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.



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