 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I love to add soup to a menu as there are just so many really fun ways to serve it: a shot glass, a mug, a tumbler, a bowl… People cannot believe just how easy it is to make this sinfully simple soup. If you are “an appetizer” this holiday season, give this corn soup a shot. Read more . Find more of my recipes and video demonstration Ingredients:
4 12 oz. cans, or 6 cups crisp and sweet summer corn, drained |
2 12 oz cans vegetable stock |
2 dried bay leaves |
1 small onion |
3 tablespoons olive oil |
10 sprigs fresh thyme |
1 1/2 cups of heavy whipping cream |
1 1/2 tablespoons cayenne pepper |
2 teaspoons salt |
Directions:
1. Finely mince your small onion.
2. In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
3. Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
4. After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.
5. Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!
|
|