Corn Soup
Nothing says summer more than the return of the buttery yellow sweet cornels. This can be served chilled or warm. Dealers choice!
INGREDIENTS
Cook Time: 30-40mins Makes 3-4 servings
3 full sized corn on the cob de-husked
1 quart (approx. 4 cups veggie stock, homemade if possible)
1 tbsp ghee
1 tsp cumin
salt and pepper
Lime wedges, cilantro and queso fresco for garnish
Directions
Using a medium-large sauce pan fill with water 3/4 full, bring to boil, add the corn, turn to medium heat and cook for 15 mins.
Turn heat off. Pour hot water down the drain. Remove corn and carefully using a knife and tongs cut corn off the cob on a cutting board.
In the medium-large sauce pan turn on the medium-high heat, add the ghee, cumin and corn. Sauté for 5-10mins till golden brown. Turn heat off. Add the corn and veggie broth to a blender. Blend till smooth. If you like it chunky reduce the blending time. Pour mixture back into the sauce pan. Season with salt and pepper till desired flavor it achieved.
Serve warm or chilled with lime wedge, fresh cilantro and queso fresco. Enjoy!