Saturday, September 29, 2007

Corn Soup

I got this recipe (and picture) from my cousin Jessica. I often cook recipe's handed down from Jessica & Matt, and they are always a hit! When JT & I made this one, I couldn't wait to eat the left overs for lunch the next day. This is the perfect dish for Autumn weather.

Corn Soup
Billy Devine
5 ears fresh corn, uncooked
kernels cut from cob
2 Tbsp unsalted butter
1 med onion (6oz), diced
4 ¼ C Water
Salt & Pepper

Melt the butter and add onion and ¼ C Water. Cover and simmer for 10 minutes. Add the remaining water and the corncobs, bring to boil and simmer for 10 minutes. Add kernels and simmer for 5 minutes. Remove the corncobs and puree the soup in a blender in batches, allowing the blender to run a full 3 minutes for each batch. Press the puree through a coarse sieve, one that catches the fibers and skins but will permit the starchy juice to pass through into another pot. Season with ½ tsp salt and 1/8 tsp black pepper or to taste. Gently reheat the soup and divide among heated bowls. Leave a few of the whole kernels of corn to add at the end.
Nutritional Facts:
per serving: 163 calories.
serves about 4
To add a little somethin', garnish with garlic butter, and have warm Italian bread on the side.


Janette said...

I'm totally making this soup this season!! YUM!

Julie G. said...

Great Janette, why don't you invite me over?