Silky Corn Soup

The beauty of this soup is that it is great hot or cold. If you are going to serve it chilled, I recommend pureeing until silky before adding the last of the corn kernels, and thinning it out with a bit more milk as needed just before serving.

Silky Corn Soup

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2 servings

Ingredients

  • 1 tbs. oil
  • 1 small onion
  • 2 small gold potatoes
  • 1 garlic clove
  • 2 ears of corn, or 1.5 cup frozen kernals, divided
  • 1 cup milk, cow’s or plant-based (unsweetened)
  • 1 cup water or stock
  • 2 tbs. Oh! Veggies Garlic Crunch Seasoning Blend
  • ¼- ½ tsp. salt, to taste
  • Freshly ground pepper to garnish

Prep

  1. Chop onion.
  2. Chop potato into 1-inch chunks
  3. Mince garlic.
  4. Slice kernals off corn.

Directions

Heat oil in a small pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add potatoes and garlic and sauté for one minute. Add 1 cup of corn, milk, water and Garlic Crunch Seasoning. Bring to a simmer and cook, uncovered, for 10 minutes, or until potatoes are very tender. Using a blender, puree until smooth, or leave slightly chunky if you prefer a bit of texture. Add in remaining ½ cup of corn kernals. Taste and add salt and ground black pepper to taste. Either serve immediately or chill until serving.

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