Recipes

Creamy Sweet Corn Soup

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Yields: 10, 12 FL oz. servings

Ingredients:
2 tbsps. extra virgin olive oil
4 ounces fresh, jumbo white onions, diced
1 tbsps. fresh, peeled, minced garlic
3 oz. fresh leeks
3 lb. fresh corn kernels from cob
4 oz. fresh celery
1 cup heavy whipping cream
3 qts. vegetable stock
Salt & Pepper to taste

2 tbsp. chopped herbs:
1/4 cup, fresh basil
1/4 cup, Italian parsley (chopped)
2 tsp. fresh thyme
2 tsp. fresh leaf oregano
2 tsp. fresh chives
2 tsp. fresh tarragon

2 FL oz. Cornstarch Slurry:
2 tbsps. cornstarch
2 tbsps. filtered water

 

Directions:
Prepare cornstarch slurry by slowly pouring cornstarch into water and stirring continuously until cornstarch is dissolved. Reserve slurry for later. Remove corn from husk and reserve both. Heat oil in a pot; add onions, leeks, and garlic. Sauté until slightly brown and aromatic. Deglaze pot with stock; add corn and celery. Bring to a simmer and continue to cook. Season with salt & pepper mix. Add cornhusks and simmer with stock. Cook vegetables until tender and ready to puree. Discard husks and place soup in blender. Puree until smooth (no chunks); season to taste. Pass through sieve to remove chunks. Add heavy cream and blend. Place on stove; add fresh herbs and cornstarch slurry. Cook to desired consistency. Serve hot.

 

 

Recipe courtesy of CTCA Executive Chef Frank Caputo, Western Regional Medical Center

 

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