Corn Soup
Corn Soup is a perfect blend of summer herbs and vegetables. The fresh from the garden (or field) sweet corn is complemented by a vegetable medley like no other. Fresh leeks, potatoes, basil, chives and juicy tomatoes, pureed and topped with a dollop of Greek yogurt to perfectly round out this dish.
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- ½ cup chives, snipped
- 1 large tomato, chopped
- ¾ cup plain Greek yogurt
- 1 medium lime
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 cups water
- 4 cups chicken broth
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 1 cup celery, chopped
- 2 cups Yukon gold potatoes, cubed
- 2 large leeks, halved, and sliced (white parts only)
- 6 large ears of corn, kernels removed
- ½ cup basil, chopped
Instructions
- Melt butter in a large saucepan over medium heat. Add corn kernels, leeks, potatoes, celery, thyme, and garlic.
- Cook about 5-7 minutes, or until vegetables start to soften, stir occasionally.
- Add chicken broth, water, salt, and cayenne and bring to a boil.
- Reduce heat and simmer, uncovered, until vegetables are very tender, about 20 minutes.
- Remove from heat and puree soup in the pot with an immersion blender until almost smooth.
- Divide soup evenly into bowls.
- Add one squeeze of a fresh lime and garnish each bowl with 2 tablespoons yogurt, 3 tablespoons tomato, 1 tablespoon chives and 1 tablespoon basil.