Corn Soup. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Season with salt, then stir in the brown sugar and a generous pinch black pepper. The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups.
This sweet corn soup makes a great appetizer or a delicious dinner served with garlic bread and a salad.
I like toasting up Schar ciabatta rolls with a spread of garlic butter for a gluten-free option.
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer.
You can have Corn Soup using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Corn Soup
- You need 3 Ears of Corn.
- You need 1 2/3 Cups of Stock.
- It's 3/4 Cup of Milk.
- Prepare Splash of Heavy Cream.
- You need of Salt.
- Prepare of Black Pepper.
- You need of Onion Powder.
- Prepare of Garlic Salt.
- It's of Parsley.
It's great for using up summer corn! I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe. I used a mix of shallots and leeks because we have leeks and basil from our CSA. And cooking the corn cobs amplifies the corn flavor.
Corn Soup step by step
- Preheat oven to 475F. Peel your corn, brush it with a little olive oil and pop it in the oven 45 minutes..
- Remove corn from the oven and cut kernels. Reserve about 1/5 of the corn..
- Put corn in the blender along with liquid components, a few grinds of black pepper and salt, along with a heavy pinch of onion powder and garlic salt. Blend throughly..
- Pour soup into a small pot and heat to a simmer. Serve and garnish with a pinch of the reserved corn, a splash of heavy cream and a little parsley..
It was like tasting liquid sunshine in a bowl! In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. Gradually add the beaten egg while stirring the soup. What is Mexican street corn (Elote)?