Corn Soup Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (14)
- 12 oz corn
- 2 oz onion chopped
- 4 oz potatoes cubed
- 1 oz celery diced
- 1 tbsp olive oil
- 1 tbsp shallot minced
- 1/4 tsp salt
- 1 cup water
- 1 cup milk
- 2 tbsp heavy cream
- 0.5 oz parmesan cheese shredded
- 2 tbsp scallion chopped
- 2 tbsp parsley chopped
- 1/4 tsp paprika
INSTRUCTIONS
Prep:
Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.
Mince the shallot: Chop the root end and half the shallot lengthwise. Remove the skin and chop it.
Cut the potatoes: Peel the potatoes and slice them into 2-inch-thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.
Dice the celery: Chop off the leafy ends of the celery stalk. Then, starting at the top of the stalk, make slices perpendicular to the stalk to get chunks about 1 inch thick.
Chop the scallion: Cut off the root end and chop the scallion into ½-inch thick pieces.
Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.
Cook:
Sauté the spices: Heat a pot over medium heat. Add 1 tbsp olive oil, 2 oz onion, and 1 tbsp shallot and cook for 1 minute or until translucent and fragrant.
Add the vegetables: Stir in 12 oz corn, 4 oz potatoes, 1 oz celery, and 1/4 tsp salt. Continue to cook for another 3 minutes.
Add water and milk: Pour 1 cup water and 1 cup milk into the pot and bring to a boil. Then reduce the heat to simmer for 20 minutes.
Stir in heavy cream and cheese: Add 2 tbsp heavy cream and 0.5 oz parmesan cheese and give a stir to combine. Take off the heat.
Blend the soup: Use a hand immersion blender to purée the soup until smooth. Alternatively, let the soup cool slightly and purée it in batches in a blender.
Strain the soup: Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through if necessary. Discard the fibers and return the strained soup to the pot.
Serve the soup: To serve, ladle into individual bowls. Garnish with 2 tbsp scallion, 2 tbsp parsley, and 1/4 tsp paprika. Serve the soup hot.
