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.