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Pureed Corn Soup Topped with Roasted Corn
Preheat the oven to 400 F and carefully slice kernels off the ears of corn. Keep kernels from the 6th ear of corn aside in a separate bowl.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a soup pot over medium heat. Then add the onions and saute until onions become soft.
Add the 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, enough until the corn and onions are covered. Bring to a boil.
Lower heat 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 teaspoon olive oil and a pinch of sea salt. Lay the corn onto a rimmed baking sheet that you’ve lined with parchment paper.
Bake corn at 400 F for about 15 minutes, until golden. Then remove the pan from the oven and set aside to cool.
Remove the corn kernels from the soup pot with a slotted spoon and puree it in a blender. (Be careful! Do not put the top on the blender. Just use a dishtowel to cover the top—otherwise the heat could make the blender explode!) Pour pureed corn back into the pot with any remaining broth and stir to combine.
Serve soup topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!
Variations: For added spice, stir in a few sprinkles of chili powder and/or top with chopped fresh herbs like cilantro or chives.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!