I know, I know, who is thinking of soup this time of year!? I had to share this recipe though. It is one of my favorites. I wait until corn is in season every year to make this soup. This is one time you can’t get away with frozen corn. This soup is perfect for a day that is a little cooler (we get those frequently with living on an island!). Served with a hunk of bread, it makes the perfect lunch or light dinner. Chock full of fresh flavors that makes summer come running. It is really simple to throw together for last minute guests.
Fresh Corn Soup with Basil
Yield: about 4-5 servings
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, minced
- 4 cups uncooked corn kernels (from about 6 ears of corn)
- 5 cups low-sodium chicken or veggie broth
- 1/2 cup fresh basil leaves, chopped
- salt and pepper to taste
In a medium pot, heat the oil over low heat. Add the onion and garlic and 1/2 teaspoon salt, cover and cook until golden, about 10 minutes. Add the corn and chicken or veggie broth and bring to a boil over high heat. Reduce the heat, and simmer, partially covered, for 25 minutes.
Stir in the basil. Add salt and pepper to taste. You can serve the soup as is, or you can purée part of the soup with an immersion blender, or by transferring to a blender or food processor. Serve hot.
Source: Adapted from Cooking in the Moment by Kyra Alex